Moroccan Skirt Steak

I love my cast iron skillet. Cast iron cookware is very inexpensive compared to many of the designer brands available today and, if treated properly, will give you years of non-stick cooking without all of the non-stick chemicals. 

Here is a recipe I adapted from and absolutely love.


Moroccan Skirt Steak
Serves 4
An easy dish for busy weeknights with a lot of Moroccan spice and flavors
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Total Time
35 min
Total Time
35 min
  1. 2 medium bell peppers
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground coriander
  4. pinch of salt
  5. 1/2 teaspoon ground turmeric
  6. 1/2 teaspoon ground cinnamon
  7. ground pepper to taste
  8. 2/3 cup couscous (preferably whole wheat if you can find it)
  9. 1 pound skirt steak.
  10. 2 tablespoons of chopped green olives
  1. 1. Place the bell peppers on a baking sheet and under a broiler, skin side up, until charred or, if you have a grill, do it on a grill.
  2. 2. When charred, place them in a paper bag for about an hour until they cool and the skin starts to peel off.
  3. 3. Peel the skin off and chop them into bite-size pieces.
  4. 4. While the peppers are cooling, combine the cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.
  5. 5. Grate about 1/2 teaspoon of lemon zest separately
  6. 6. Juice the rest of the lemon into a 1-cup measure and add enough water to make 1 cup.
  7. 7. Pour the liquid into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon of olive oil.
  8. 8. Bring to a boil.
  9. 9. Stir in the couscous, cover, remove from heat and let stand.
  10. 10. Rub the steak with the remainder of the spice mixture.
  11. 11. Cook the steak in a cast iron skillet for about 3-minutes on each side for medium rare (adjust for your own preference).
  12. 12. Let the steak rest on a cutting board, covered with aluminum foil, for 5 minutes.
  13. 13. Stir olives and peppers into the couscous.
  14. 14. Thinly slice the steak and serve with the couscous.
Charles E. Brown

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