Moroccan Skirt Steak W/Roasted Pepper Couscous (ZWT-9)
- 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)
- 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.
bell peppers, cumin, coriander, salt, turmeric, cinnamon, black pepper, lemon, olive oil, olive oil, whole wheat couscous, skirt, green olives
Taken from www.food.com/recipe/moroccan-skirt-steak-w-roasted-pepper-couscous-zwt-9-505448 (may not work)