Best 2 Moroccan Skirt Steak Wroasted Pepper Couscous Zwt Recipes

In the heart of North African cuisine, Moroccan skirt steak with roasted pepper couscous stands as a culinary masterpiece. It's a harmonious blend of bold flavors and tantalizing aromas that will transport your taste buds to the bustling souks of Marrakech. The skirt steak, marinated in a vibrant blend of spices and herbs, is grilled to perfection, offering a succulent and smoky taste.

The roasted pepper couscous is a delightful accompaniment, combining the sweetness of roasted red peppers with the nutty flavor of fluffy couscous. The couscous is further enhanced by a medley of aromatic spices, creating a vibrant and flavorful dish. This article presents two tantalizing variations of this classic Moroccan dish:

1. **Moroccan Skirt Steak with Roasted Pepper Couscous**: This recipe showcases the classic combination of grilled skirt steak and roasted pepper couscous. The steak is marinated in a flavorful blend of cumin, paprika, garlic, and olive oil, then grilled to perfection. The roasted pepper couscous is prepared with tender couscous, sweet red peppers, and a blend of aromatic spices.

2. **Moroccan Skirt Steak with Roasted Pepper and Tomato Couscous**: This variation adds a burst of freshness and acidity with the inclusion of roasted tomatoes. The roasted pepper and tomato couscous combines the sweetness of roasted peppers and tomatoes with the tangy flavor of tomatoes. The couscous is also enhanced with a blend of herbs and spices, creating a vibrant and flavorful dish.

Both recipes provide step-by-step instructions, ensuring that even novice cooks can create this mouthwatering dish in their own kitchens. With its tantalizing flavors and vibrant colors, Moroccan skirt steak with roasted pepper couscous is a feast for the senses, perfect for special occasions or everyday meals.

Check out the recipes below so you can choose the best recipe for yourself!

SKIRT STEAK W/BASIL SAUCE

skirt steak w/basil sauce image

I adapted this recipe from gourmet magazine. The original calls for cilantro, so feel free to use that instead. I am not a big meat eater, but i do love skirt steak!

Provided by chia2160

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cloves garlic, chopped
1 cup basil
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 pinch cayenne
1 pinch salt
1 pinch pepper
2 lbs skirt steaks, cut into 4 pieces
1 teaspoon cumin
salt and pepper
cooking spray

Steps:

make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
mix cumin, salt and pepper and rub into both sides of skirt steak.
spray a grill pan with cooking spray.
add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
slice steaks thinly across the grain, serve with sauce.

Nutrition Facts : Calories 395.6, Fat 24.3, SaturatedFat 6.7, Cholesterol 89.2, Sodium 143.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 40.8

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA

Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

Marinate and grill the steak:
Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the salad:
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
Do Ahead
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

Tips:

To save time, marinate the skirt steak for at least 30 minutes, or up to overnight.
If you don't have a grill, you can cook the skirt steak in a grill pan over medium-high heat.
Be sure to cook the steak to your desired doneness. For medium-rare, cook for 5-7 minutes per side.
While the steak is cooking, prepare the roasted pepper couscous. Simply toss the couscous with the roasted peppers, onion, cilantro, and almonds.
Serve the skirt steak with the roasted pepper couscous and a side of your favorite sauce.

Conclusion:

Moroccan skirt steak with roasted pepper couscous is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The steak is flavorful and tender, and the couscous is light and fluffy. This dish is sure to please everyone at the table.