Beef might not be the easiest meal to cook, but when done right it is absolutely delicious. Today we have an exotic recipe that you can try, plus we have the perfect wine to pair with this delectable dish. Read on for more!
How to Prepare Moroccan Beef
1 1/2 pounds beef flank steak
Marinade:
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 cup honey
1/2 cup olive oil
Honey-Spice Couscous:
2 cups water
1/3 cup steak marinade
1 (8.75-ounce) can garbanzo beans
1 cup fresh seeded and chopped tomatoes
1/3 cup chopped fresh flat-leaf parsley
1 (10 to12-ounce) package couscous
1. To prepare marinade, combine vinegar and seasonings; stir well.
Add honey and oil, stirring until blended. Remove 1/3 cup marinade; set aside for preparing couscous. Place flank steak in plastic bag; add remaining marinade, turning to coat.
Close bag securely and marinate in refrigerator 1 hour or up to overnight.
Preheat 10 or 12-inch skillet over medium heat. Remove steak from marinade; discard marinade. Place steak in skillet (Cutsteak 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 Spiced 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 to serve.
Makes 6 servings.
Wine Pairing –Bordeaux
Château de Ricaud
For this beef recipe I suggest a bottle of full bodied, dry bordeaux like this Château de Ricaud. Its aromas are leather, venison and mocha, but you'll also notice the hints of potpourri, black pepper spice and purple flower.
Food recipe courtesy of Summer Party Cooking.
