Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet—just right for a busy weeknight. We love how the spicy Moroccan flavors on the steak complement the sweet, roasted pepper-studded couscous. Serve with: Arugula salad and a glass of Pinot Noir.
4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
2 medium bell peppers
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1 whole lemon, plus more lemon wedges for garnish
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
2/3 cup whole-wheat couscous
1 pound skirt steak (see Note) or sirloin steak, 3/4 to 1 inch thick, trimmed
2 tablespoons chopped green olives
Preparation
Position rack in upper third of oven; preheat broiler.
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.
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.
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.
Tips & Notes
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.
Nutrition
455 calories; 18 g fat ( 5 g sat , 10 g mono ); 67 mg cholesterol; 36 g carbohydrates; 36 g protein; 7 g fiber; 663 mg sodium; 483 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 vegetable, 4 lean meat, 1 fat
Nutrition Note: Vitamin C (140% daily value), Zinc (57% dv), Vitamin A (35% dv), Magnesium (20% dv).
From EatingWell: November/December 2009
Save and share Moroccan Skirt Steak with Roasted Pepper Couscous Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
0 komentar:
Posting Komentar