Moroccan Skirt Steak W/Roasted Pepper Couscous (ZWT-9)

Recipe by twissis
READY IN: 45mins
SERVES: 4

INGREDIENTS

Nutrition
  • 2
    medium bell peppers
  • 1
    teaspoon cumin
  • 1
    teaspoon coriander
  • 34
    teaspoon salt
  • 12
    teaspoon turmeric
  • 12
    teaspoon cinnamon
  • 12
    teaspoon black pepper (freshly ground)
  • 1
    lemon (Plus more lemon wedges for garnish)
  • 1
    teaspoon olive oil (for couscous)
  • 1
    tablespoon olive oil (for steak)
  • 23
    cup whole wheat couscous
  • 1
    lb skirt steak (Or sirloin steak, 3/4 to 1-in thick & trimmed)
  • 2
    tablespoons green olives (chopped)
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DIRECTIONS

  • Position oven rack in upper third of oven & preheat broiler.
  • Place bell peppers on a baking sheet & roast under the broiler (turning every 5 min) until charred & softened (10-15 min). Transfer to a clean cutting board. When cool enough to handle, chop peppers into bite-sized pieces.
  • Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon & pepper in a sml bowl. Grate 1/2 tsp zest from the lemon. Juice the lemon into a 1-cup measure & add enough water to make 1 cup. Pour into a sml saucepan & add the lemon zest, 1 tsp of the spice mixture & 1 tsp olive oil. Bring to a boil. Stir in couscous, cover, remove from heat & let stand.
  • Heat the remaining 1 tbsp oil in a lrg skillet over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 min per side for med-rare. Let rest on the cutting board for 5 minute Stir olives & the peppers into the couscous. Thinly slice the steak & serve w/the couscous & lemon wedges as desired.
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