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Moroccan Skirt Steak W/ Roasted Pepper Couscous Recipe

Looking for an easy Moroccan Skirt Steak w/ Roasted Pepper Couscous recipe? Learn how to make Moroccan Skirt Steak w/ Roasted Pepper Couscous using healthy ingredients.


Submitted by sonja1980

Makes 4 servings



Wonderful flavor and very quick to make! Takes about 40 minutes max! I used whole grain rice, but the original recipe on EatingWell.com 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!

Recipe Ingredients for Moroccan Skirt Steak w/ Roasted Pepper Couscous

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

Recipe Directions for Moroccan Skirt Steak w/ Roasted Pepper Couscous

  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.

Categories

Beef, Herbs, Rice, Vegetables, Main Dish, Moroccan, Broil, Fry, Quick, Saute

Nutrition Facts
Serving Size 266.6g
Amount Per Serving
Calories
402
Calories from Fat
163
% Daily Value*
Total Fat
18.1g
28%
Saturated Fat
5.8g
29%
Trans Fat
0.0g
Cholesterol
78mg
26%
Sodium
559mg
23%
Potassium
650mg
19%
Total Carbohydrates
16.6g
6%
Dietary Fiber
2.1g
8%
Sugars
3.0g
Protein
41.5g
Vitamin A 38% Vitamin C 142%
Calcium 4% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin B6
  • High in vitamin B12
  • Very high in vitamin C
  • High in zinc
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