Cumin-Spiced Skirt Steak with Warm Couscous and Spinach Salad

This recipe brings together the bold flavors of cumin-spiced skirt steak and a vibrant warm couscous salad. The steak is seared to juicy perfection, while the couscous is tossed with fresh spinach, sweet bell peppers, lemon, garlic and cilantro for a bright, satisfying side.

Perfect for a weeknight dinner that feels special, this dish is balanced, flavorful and sure to become a favorite. Serve it family-style or plate individually for a beautiful presentation.

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Ingredients

1 lb skirt steakView ingredient guideLike ingredientDislike ingredient

2 tsp ground cuminView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 cup couscousView ingredient guideLike ingredientDislike ingredient

1 1/4 cups water or brothView ingredient guideLike ingredientDislike ingredient

2 cups fresh spinachView ingredient guideLike ingredientDislike ingredient

1 red bell pepper, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

Juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

1/4 cup fresh cilantro, choppedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Season the skirt steak on both sides with cumin, salt and pepper. Let it sit at room temperature for 10 minutes.
2. In a small saucepan, bring the water or broth to a boil. Add the couscous, stir, cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
3. While the couscous is resting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the skirt steak and cook for 3-4 minutes per side for medium-rare or until desired doneness. Transfer to a cutting board and let rest for 5 minutes.
4. In the same skillet, add the remaining tablespoon of olive oil. Sauté the bell pepper and garlic for 2 minutes until softened.
5. Add the spinach and cook until wilted, about 1 minute. Stir in the cooked couscous, lemon juice and cilantro. Season with salt and pepper to taste.
6. Slice the steak against the grain into thin strips. Serve the warm couscous salad topped with the sliced steak.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, flank steak or sirloin steak work well as substitutes. Adjust cooking time as needed.

How do I make this dish gluten-free?

Use gluten-free couscous or substitute with quinoa or rice.

Can I prepare the couscous salad ahead of time?

Yes, you can make the couscous salad up to a day in advance. Reheat gently and add fresh spinach just before serving.