Moroccan Skirt Steak with Roasted Pepper Couscous

Made it,
Loved it.

Serving size 4

Prep Time 35MIN

Total Time 35MIN

Ingredients

2 medium bell peppers
1 tsp ground cumin
1 tsp ground coriander
¾ tsp salt
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp freshly ground pepper
1 whole lemon, plus more lemon wedges for garnish
1 tsp plus 1 tablespoon extra-virgin olive oil, divided
⅔ cup whole-wheat couscous
1 lb skirt steak (see note) or sirloin steak, 3/4 to 1 inch thick, trimmed
2 Tbsp chopped green olives

Directions

1. Position rack in upper third of oven; preheat broiler.

2. Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.

3. Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl. Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup. Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.

4. Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes. Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.

Ingredient Note: Skirt steak is a thin, flavorful and relatively inexpensive cut of beef. It is sometimes referred to as fajita steak. Look for it in well-stocked supermarkets or ask your butcher to order it for you.