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Moroccan Skirt Steak

Moroccan Skirt Steak

with Spinach and Lemon Couscous

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Close your eyes, open up your Ras El Hanout and inhale deeply. You are no longer standing in your kitchen. Around you are the sounds of a bustling market. Robed men sell ornate carpets and a camel nibbles affectionately at your ear. OK, we’re pretty sure Paul McKenna’s job is safe for now, but get cooking this recipe and take dinnertime on a magic carpet ride to Casablanca! Our tip for this recipe is to take your meat out of the fridge at least 30 minutes before dinner which will allow you to cook it more evenly.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
Ingredientsarrow down iconarrow down icon

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kcal)0 kcal
Fat0.0 g
of which saturates0.0 g
Carbohydrate0 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
Instructionsarrow up iconarrow up icon