Spice-Rubbed Steak With Carrots and Couscous

“You can turn small, inexpensive steaks into a delectable main course with a few aromatic Middle Eastern spices. Searing the beef in a hot, cast-iron skillet with very little oil seals in the flavor and fragrance of the spices—and results in some tender, juicy meat. Couscous and fresh carrots make the dish both wholesome and hearty, and fresh lemon gives it that little zest for a great finish.”

Ingredients Nutrition


  1. Combine the first 5 ingredients in a small bowl and season with 1/4 teaspoon of salt. Trim any side fat from the steaks and rub the spice mixture all over them. Let stand at room temperature 20 minutes.
  2. Heat a heavy skillet (preferably cast-iron) over medium-high heat and brush with 1/2 tablespoon of oil. Sear the steaks until beginning to char on the outside and still pink inside, 4-5 minutes per side, depending on thickness. Transfer to a plate and keep warm.
  3. Reduce the heat to medium and add 1 tablespoon of oil to the skillet. Add the carrots and season with salt and pepper. Cook, stirring frequently and scraping up any brown bits, until slightly softened, 4-5 minutes.
  4. Add the broth and bring to a simmer. Stir in the couscous, lemon juice, and lemon peel and season with salt and pepper. Remove from the heat, cover tightly, and let steam until tender, 5-6 minutes.
  5. To serve, fluff the couscous mixture with a fork and divide in the center of 3 plates. Slice the steaks across the grain into very thin strips and mound on top of the couscous. Drizzle with olive oil and scatter cilantro leaves on top. Serve right away.

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