Moroccan Skirt Steak with Roasted Pepper Couscous

From EatingWell:  November/December 2009/SOURCE

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.


“I love this recipe so much that I schedule it my meal planning as often as possible. The flavors with this cut of meat are just wonderful. I can’t eat grains, so I pair it with fennel. Perfect! “

Moroccan Skirt Steak with Roasted Pepper Couscous Recipe

4 servings

Active Time: 35 minutes

Total Time: 35 minutes


  • 2 medium bell peppers
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric

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Categories: Christian Living, Wellness/Health

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