Beef flank steak is marinated in a heavily spiced, Moroccan-style marinade, pan-grilled and served with honey-spice couscous.

Moroccan Beef with Honey-Spice Couscous

1 1/2 pounds beef flank steak

Marinade:
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 cup honey
1/2 cup olive oil
Honey-Spice Couscous:
2 cups water
1/3 cup steak marinade
1 (8.75-ounce) can garbanzo beans
1 cup fresh seeded and chopped tomatoes
1/3 cup chopped fresh flat-leaf parsley
1 (10 to12-ounce) package couscous

To prepare marinade, combine vinegar and seasonings; stir well. Add honey and oil, stirring until blended. Remove 1/3 cup marinade; set aside for preparing couscous. Place flank steak in plastic bag; add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator 1 hour or up to overnight.
Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet (Cut steak in half, if necessary to fit pan.) Cook 8 to 10 minutes, or until browned. Turn steak, cover and reduce heat to low. Cook 7 to 10 minutes for medium doneness. Slice steak diagonally into thin slices. Serve with pan juices.
While steak is cooking, prepare Honey Spiced Couscous. In large saucepan combine water, reserved marinade, garbanzo beans, tomatoes and parsley. Bring to a boil over high heat. Stir in couscous. Cover and remove from heat; let stand 5 minutes. Fluff with fork to serve.

Makes 6 servings.

Nutrients Per Serving: (1/6 of recipe): Calories: 532 Fat Total: 19 g Protein: 31 g Cholesterol: 54 mg Carbohydrates: 59 g Sodium: 423 mg Dietary Fiber: 6 g

Recipe courtesy of the National Honey Board.