Moroccan Skirt Steak W Roasted Pepper Couscous Zwt 9
Experience the bold and vibrant flavors of North Africa with this Moroccan Skirt Steak with Roasted Pepper Couscous. The tender, juicy skirt steak is marinated in a rich blend of warm spices like cumin, coriander, cinnamon, and paprika, then seared to perfection for a smoky char. Paired with a colorful couscous studded with sweet roasted peppers, caramelized onions, and a bright burst of fresh parsley and lemon, this dish is a harmonious balance of savory, sweet, and zesty. Ready in under an hour, this recipe is perfect for a weeknight dinner or an impressive Mediterranean-inspired feast. Serve with a hint of lemon to elevate every bite and transport your taste buds straight to the bustling streets of Morocco.
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Recipe Information
Ingredients
- 1 lb skirt steak
- 3 tbsp olive oil
- 3 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 2 red bell peppers
- 1 yellow onion
- 1 cup instant couscous
- 1.25 cups vegetable broth
- 2 tbsp fresh parsley
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
Place the skirt steak in a large dish or resealable bag. In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, 1 teaspoon of kosher salt, and black pepper. Rub this mixture onto the steak, covering it evenly. Let the steak marinate at room temperature for at least 15 minutes while you prepare the couscous.
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20 minutes until the skins blister and char. Remove them from the oven, place in a bowl, and cover with plastic wrap to steam for 5 minutes. Peel off the skins, remove seeds, and roughly chop the peppers.
Meanwhile, finely chop the yellow onion. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the roasted peppers, lemon zest, and 0.5 teaspoon of salt. Cook for an additional 2-3 minutes to combine the flavors.
In a small saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let the couscous sit for 5 minutes, then fluff with a fork. Add the roasted pepper and onion mixture to the couscous, stirring gently to combine. Add the lemon juice and fresh parsley for a bright, herby finish.
Heat a grill pan or outdoor grill over high heat. Brush with a small amount of olive oil to prevent sticking. Sear the marinated skirt steak for 3-4 minutes per side for medium-rare, or longer to your desired doneness. Remove from the heat and let rest for 5 minutes before slicing thinly against the grain.
Serve the skirt steak over the roasted pepper couscous. Garnish with additional parsley and a wedge of lemon, if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
