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

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

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