Name: Moroccan Flank Steak
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: 1 small flank steak (about 1 1/2 pounds); Kosher salt and freshly ground pepper; 2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice; 2 1/2 cups low-sodium chicken broth; 1 1/2 cups Israeli couscous; 2 tablespoons plus 1 teaspoon extra-virgin olive oil; 1 red onion, thinly sliced; 1/3 cup pitted black olives, roughly chopped; 1/2 teaspoon finely grated orange zest, plus the juice of 1 orange; 1 tablespoon honey; 2 tablespoons chopped fresh parsley; 1 cup grape or cherry tomatoes, halved

Directions

Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

On Tonight

Moroccan Flank Steak

Categories:

Related Pages