Moroccan Beef with Honey-Spice Couscous
Beef flank steak is marinated in a heavily spiced, Moroccan-style marinade, pan-grilled and served with honey-spice couscous.
1 1/2 pounds beef flank steak
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
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.
Nutritional Information 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 and photograph courtesy of the National Honey Board.