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.
Serves 3
Ingredients
- 1/2 tsp
ground allspice
- 1/2 tsp
ground cumin
- 1/2 tsp
freshly ground black pepper, plus more
- 1/2 tsp caraway seeds, lightly crushed
- 1/4 tsp paprika
- sea salt
- 3 4-oz
Kansas City steaks (or other lean, thin steaks, 12 oz total)
- olive oil,
for brushing and serving, plus 1 tbsp
- 1 cup
(peeled) baby-cut carrots, cut into 1/4-inch rounds
- 3/4 cup
chicken or vegetable broth
- 1/3 cup
couscous
- 1 tbsp fresh lemon juice
- 1 tsp
finely grated lemon peel
- chopped
cilantro, for garnish
|
Baby-Cut Carrots |
|
Couscous Ingredients |
Preparation
- Combine the
first 5 ingredients in a small bowl and season with salt. Trim any side fat
from the steaks and rub the spice mixture all over them. Let stand at room temperature 20 minutes.
|
Spice Rub for Steaks |
|
Spice-Rubbed Steaks |
- Heat a
heavy skillet (preferably cast-iron) over medium-high heat and brush with oil.
Sear the steaks until beginning to char on the outside and still pink inside,
4-5 minutes per side, depending on thickness. Remove to a plate and keep warm.
|
Seared Steaks |
- 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.
- 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.
|
Cooked Carrots |
|
Broth, Couscous, and Lemon Added |
|
Cooked Couscous |
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.
|
Sliced Steak |
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