Ras al Hanout Spiced Flank Steak Skewers with Couscous and Spicy Orange Citronette

Watch me make this on my YouTube Channel!

Yield: 4 servings

Flank Steak

1¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons garlic paste, cloves grated on a microplane

2 tablespoons ras al hanout

1½ teaspoon ground coriander

1½ teaspoon ground cumin

1 tablespoon dark brown sugar

3 tablespoons extra-virgin olive oil

1 tablespoons freshly squeezed orange juice

1 pound flank steak, cut into ¼-inch slices against the grain

Neutral oil for cleaning the grill

Mix the salt, pepper, garlic, ras al hanout, coriander, cumin, brown sugar, olive oil and orange juice in a medium bowl until a paste is formed.

Add the steak and mix thoroughly to coat all the steak in the paste.

Thread steak on skewers, fitting approximately 2 pieces per skewer.

Turn your grill burners to high, to preheat your grill, for 15 minutes.

(Tip: while your grill is preheating, continue with the recipe)

After 15 minutes, clean the grill, then, using tongs, lightly dip a cloth in neutral oil and wipe to coat the grill rack.

Transfer skewers to the grill and cook, uncovered, over high heat, for 7  minutes, flipping the skewers once halfway through. Transfer skewers to an aluminum-lined sheet tray (for easy clean up) and tent with foil to keep warm until service.

Alternatively, you can cook skewers on an aluminum foil lined sheet tray under your broiler, for approximately 7 minutes, flipping once halfway through.

Orange Citronette

½ cup freshly squeezed orange juice

1 tablespoon extra-virgin olive oil

½ teaspoon harissa spice paste

Whisk ingredients together in a small bowl.

Couscous

4 tablespoons unsalted butter

1 large shallot, peeled and diced small

1½ cups couscous

¾ teaspoon ground cinnamon

¾ teaspoon ground coriander

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup roughly chopped dates

½ cup roughly chopped dried apricots

2/3 cup golden raisins

½ teaspoon orange zest

2 cups chicken stock

¼ cup roughly chopped mint leaves

¼ cup roughly chopped flat-leaf Italian parsley leaves

2/3 cup pomegranate seeds

½ cup roughly chopped roasted, salted pistachios

Heat the butter in a 3 quart saucepan over medium-high heat until the butter foams up, subsides, and begins to turn a light golden brown.

Add the shallot, stir and cook for 1 minute.

Add the couscous and cook for 2 minutes, stirring continuously, until the couscous is warm and thoroughly coated with the butter. Add the cinnamon, coriander, salt and pepper, stir and cook for approximately 30 seconds, until fragrant. Add the dried fruit and orange zest and cook, stirring occasionally, for 1 minute. Add the stock, stir and bring to a simmer. Cover. Remove from heat and let sit for 10 minutes.

To serve, drizzle half of the orange citronette over the couscous and then fluff the couscous with a large serving fork. Transfer couscous to a serving dish and top with the mint, parsley, pomegranate and pistachios. Top with the steak skewers and pass around the remaining citronette for people to drizzle over their serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s