Moroccan Skirt Steak W/ Roasted Pepper Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Wonderful flavor and very quick to make! Takes about 40 minutes max! I used whole grain rice, but the original recipe on calls for whole wheat couscous. More fiber, but I couldn't tell the difference! Serve with a simple arugula or spring mix salad with feta and a Pinot Noir! Ingredients:
1 1/4 lbs flank steak, trimmed of fat |
1 cup whole grain rice |
2 bell peppers |
1 tablespoon olive oil |
1 tsp olive oil |
1/4 cup lemon juice |
1 tablespoon lemon juice |
1 tsp ground cumin |
1 tsp ground coriander |
3/4 tsp salt |
1/2 tsp ground turmeric |
1/2 tsp ground cinnamon |
1/2 tsp ground pepper |
2 tablespoons olives, pimiento stuffed, chopped |
Directions:
1. Preheat the broiler. Place a rack in the top 1/3 of the oven.
2. Rinse and pat dry bell peppers. Place on ungreased cookie sheet and set on top rack in oven. Broil 10-15 minutes, turning every 5, until peppers are slightly blackened and you can smell them. Remove from oven and let cool.
3. Meanwhile, in a small bowl, mix cumin, coriander, salt, turmeric, cinnamon and pepper.
4. In a 1-cup (or 2-cup) measuring cup, grate lemon zest.
5. Slice lemon and squeeze juice into cup with zest, removing any seeds.
6. Fill cup with water to the 1-cup mark.
7. Pour lemon-water into a medium pot and add 1 tsp of the seasoning mix. Bring to boil and cook rice or couscous as directed until all water is gone. Keep warm.
8. Rub remaining mixture liberally over meat.
9. Heat remaining tablespoon oil in a pan, preferably a cast-iron skillet, until shimmering, but not smoking.
10. Fry meat in pan about 2-3 minutes per side for medium-rare. Remove meat from pan and let rest about 5 minutes.
11. When peppers are cool enough to handle, slice off top and remove seeds. Chop peppers into bite-sized pieces and add to rice. Chop olives and add to rice as well.
12. Thinly slice meat to serve with rice.
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