Moroccan Beef with Honey-Spice Couscous

  • Yield 6 servings

Serve this flank steak on a bed of couscous, dressed up with garbanzo beans and tomatoes.


1 -- (1 1/2-pound) beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/2 cup honey
1/2 cup olive oil
Honey-Spice Couscous:
2 cups water
1/3 cup reserved steak marinade
1 -- (8 3/4-ounce) garbanzo beans, drained
1 cup chopped fresh tomatoes
1/3 cup chopped fresh parsley
1 -- box couscous


  1. 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.
  2. Place flank steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 1 hour or up to overnight.
  3. Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade.
  4. 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.
  5. While steak is cooking, prepare Honey-Spice 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.



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