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Moroccan Beef with Honey-Spice Couscous
Ingredients
1 1/2 pounds beef flank steak
Marinade:
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 ground black pepper
1/2 cup honey
1/2 cup olive oil
Honey-Spice Couscous:
2 cups water
1/3 cup steak marinade
1 (8.75-ounce) can garbanzo beans
1 cup fresh seeded and chopped tomatoes
1/3 cup chopped fresh flat-leaf parsley
1 (10 to12-ounce) package couscous
Method
1. To prepare marinade, combine vinegar and seasonings; stirwell. Add honey and oil, stirring until blended. Remove 1/3 cupmarinade; set aside for preparing couscous. Place flank steak inplastic bag; add remaining marinade, turning to coat. Close bagsecurely and marinate in refrigerator 1 hour or up to overnight.
2. Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet (Cutsteak in half, if necessary to fit pan.) Cook 8 to 10 minutes, oruntil browned. Turn steak, cover and reduce heat to low. Cook 7to 10 minutes for medium doneness. Slice steak diagonally intothin slices. Serve with pan juices.
3. While steak is cooking, prepare Honey Spiced Couscous. Inlarge saucepan combine water, reserved marinade, garbanzobeans, tomatoes and parsley. Bring to a boil over high heat. Stirin couscous. Cover and remove from heat; let stand 5 minutes.Fluff with fork to serve. Makes 6 servings.
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