Spiced Sirlion Steak with Roasted Pepper Couscous
Submitted by happyzhangbo
Spiced sirloin steak with roasted pepper couscous rubs sirloin with cumin, coriander, cinnamon, and turmeric, then serves it sliced over lemony couscous studded with charred red peppers and green olives. A North African weeknight dinner.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
38 minSpiced sirloin steak with roasted pepper couscous is the weeknight dinner that borrows heavily from Moroccan and Tunisian kitchens without asking for anything fancy. A warm spice mix of cumin, coriander, turmeric, cinnamon, and black pepper rubs into both sides of a one-inch sirloin steak, building a North African-style crust that caramelizes fast in a hot skillet.
While the broiler blisters a red bell pepper to smoky, sweet tenderness, couscous steams on the stovetop in a blend of lemon juice, zest, water, and a spoonful of the same spice mix, so the grain and the steak hum in the same key. Chopped charred pepper and briny green olives get folded in at the end for color, texture, and a salty pop.
Slice the rested steak thin across the grain and fan it over the couscous. A squeeze of lemon at the table keeps everything bright. It’s dinner in about 30 minutes with real depth of flavor.
Pro Tips
- Let the sirloin come to room temperature for 20 minutes before cooking. Cold steak straight from the fridge cooks unevenly and leaves a gray band around the edges.
- Rest the steak at least 5 minutes after cooking before slicing. Skipping the rest means the juices run out onto the board instead of staying in the meat.
- Always slice against the grain. Long muscle fibers go tender when cut across, tough when cut along.
Variations
- Use flank, skirt, or hanger steak in place of sirloin. Each has its own character but all take well to the spice rub.
- Stir a handful of chopped fresh mint or cilantro into the couscous for a brighter, fresher lift.
- Swap green olives for Kalamatas, or add a tablespoon of harissa paste to the couscous for a spicier finish.
Ingredients
Directions
Position rack in upper third of oven, preheat broiler.
Arrange sweet bell peppers on a baking sheet and roast, turning every 5 minutes, until charred and softened, 12 to 15 minutes.
Transfer to a clean cutting board or working surface, when cool enough to handle, chop the peppers into bite-size pieces.
Meanwhile, mix well cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.
Grate ½ 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 stir in the lemon zest, 1 teaspoon of the spice mixture and ¾ teaspoon olive oil.
Bring to a boil.
Stir in couscous, cover, remove from heat and set aside.
Heat the remaining ½ tablespoon oil in a large skillet over medium heat.
Rub the remaining spice mixture on both sides of steak. Cook the steak 2 to 3 minutes per side for medium-rare.
Allow to rest on the cutting board or working surface for about 5 minutes.
Mix olives and the peppers into the couscous.
Thinly slice the steak and serve with the couscous and lemon wedges, if needed.
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