2 medium bell peppers
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1 whole lemon, plus more lemon wedges for garnish
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
2/3 cup whole-wheat couscous
1 pound skirt steak or sirloin steak, 3/4 to 1 inch thick, trimmed
2 tablespoons chopped green olives
- Position rack in upper third of oven; preheat broiler.
- Place bell peppers on a baking sheet and roast under the broiler, turning every 5 minutes, until charred and softened, 10 to 15 minutes. Transfer to a clean cutting board; when cool enough to handle, chop the peppers into bite-size pieces.
- Meanwhile, combine cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.
- Grate 1/2 teaspoon zest from the lemon. Juice the lemon into a 1-cup measure and add enough water to make 1 cup.
- Pour into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon olive oil. Bring to a boil. Stir in couscous, cover, remove from heat and let stand.
- Heat the remaining 1 tablespoon oil in a large skillet (preferably cast-iron) over medium heat until shimmering (but not smoking). Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare. Let rest on the cutting board for 5 minutes.
- Stir olives and the peppers into the couscous. Thinly slice the steak and serve with the couscous and lemon wedges, if desired.
- Beef, Main Dishes
- Mediterranean/Middle Eastern