Spice-Rubbed Steak With Carrots And Couscous Recipe

Name: Spice-Rubbed Steak With Carrots And Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon ground allspice; 1/2 teaspoon ground cumin; 1/2 teaspoon fresh ground black pepper, plus more; 1/2 teaspoon caraway seed, lightly crushed; 1/4 teaspoon paprika; 1/4 teaspoon sea salt, plus more; 12 ounces kansas city steaks (or other lean, thin steaks, 12 oz total); 1 1/2 tablespoons olive oil, divided, plus more for drizzling; 1 cup peeled baby carrots, cut into 1/4-inch rounds; 3/4 cup chicken broth or 3/4 cup vegetable broth; 1/3 cup dry couscous; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon peel; 2 tablespoons chopped cilantro leaves

Servings: persons

1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper, plus more
1/2 teaspoon caraway seed, lightly crushed
1/4 teaspoon paprika
1/4 teaspoon sea salt, plus more
12 ounces kansas city steaks (or other lean, thin steaks, 12 oz total)
1 1/2 tablespoons olive oil, divided, plus more for drizzling
1 cup peeled baby carrots, cut into 1/4-inch rounds
3/4 cup chicken broth or 3/4 cup vegetable broth
1/3 cup dry couscous
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
2 tablespoons chopped cilantro leaves

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.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, 1/2 teaspoon fresh ground black pepper, plus more, 1/2 teaspoon caraway seed, lightly crushed, and more.

Yes, Spice-Rubbed Steak With Carrots And Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Rubbed Steak With Carrots And Couscous

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