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Categories:
ground allspice ground cumin fresh ground black pepper caraway seed paprika salt other lean olive oil baby carrots chicken broth couscous lemon juice lemon peel cilantro
Viewed: 38 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
