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Moroccan Beef with Honey-Spice Couscous

Photo: National Honey Board

1 ½ lb. beef flank steak

2 Tbsp. red wine vinegar
2 tsp. garlic salt
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. freshly ground black pepper
½ cup honey
½ cup olive oil

Honey-Spice Couscous:
2 cups water
1/3 cup reserved steak marinade
1 (8¾ -oz.) can garbanzo beans, drained
1 cup chopped fresh tomatoes
1/3 cup chopped fresh parsley
1 box couscous

To prepare marinade, combine vinegar and seasonings; stir well. Add honey and oil, stirring until blended. Remove 1/3 cup marinade and set aside for preparing couscous.

Place flank steak in plastic bag. Add marinade, turning to coat. Close bag securely and marinate in refrigerator 1 hour or up to overnight. Reheat 10 or 12” skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet. (Cut steak in half if necessary to fit pan.) Cook 8 to 10 minutes, or until browned. Turn steak; cover and reduce heat to low. Cook 7 to 10 minutes for medium doneness. Slice steak diagonally into thin slices. Serve with pan juices. While steak is cooking, prepare Honey-Spice Couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes and parsley. Bring to a boil over high heat. Stir in couscous. Cover and remove from heat; let stand 5 minutes. Fluff with fork; serve.

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