Moroccan Steak
Servings
2Serving size
4 ounces steak with rubThis recipe can be multiplied and makes great leftovers.
Serve with Brown and Wild Rice or Brown Rice or Couscous
AND
Ingredients
| 1/4 tsp. Ground nutmeg |
| 1/2 tsp., ground Ground cardamom |
| 1 tsp. Paprika |
| 1/2 tsp. Chili powder |
| 1/8 tsp. Ground cinnamon |
| 1/8 tsp. Cayenne pepper |
| 1 tsp. Harissa Sauce |
| 1/4 tsp. Ground ginger |
| 2 tsp. Olive oil |
| 1 tsp.. Honey |
| 1/8 tsp. Salt |
| 8 ounces Skirt steak |
| 1/4 cup No salt added vegetable stock (or red wine) |
| 1 tsp.. Unsalted butter |
Instructions
Smooth over both sides of the steak and allow to marinate for a minimum of 20 minutes (an hour is best; place in refrigerator if marinating more than about 20 minutes).
When ready to cook, place a large skillet in the oven and preheat the oven to 375F.
Place the steak in the skillet and roast for about 7 minutes.
Turn the steak over and cook for another 5-7 minutes (for medium rare), then remove from the oven and place the steak on a plate or cutting board to rest for about 3 minutes.
Place the skillet over medium heat and add the vegetable stock or red wine.
Stir, scraping the bits from the bottom of the pan, for 1-2 minutes, then add the butter and stir until the butter is melted.
Serve the steak topped with the pan sauce.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Couscous
Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes. As the couscous is cooking, place the oil in a small non-stick sauté pan over medium heat.…
AND
Serve this recipe with one of these vegetable side dishes.
Green Beans in Harissa Vinaigrette
Combine the vinegar, olive oil, 2 tablespoons water, harissa, honey, and salt in a mixing bowl. Place in the refrigerator to chill. Whisk occasionally. Place the water in a medium stock pot and set a steamer basket inside the pot. Place the pot on the range over high heat. When…
Harissa Carrots
Preheat oven to 325°F. Place the olive oil in a skillet over high heat. Add the carrots and cook for about two minutes. Toss frequently. Add the vegetable stock, harissa, cumin, paprika, nutmeg, salt and honey. Toss well. Cover and place the pan in the oven. Roast for 15 minutes.…
Harissa Cauliflower
Place a large skillet in the oven and preheat to 325°F. Place the water in a large sauce pan fitted with a steamer over high heat. When the water is boiling add the cauliflower. Steam for 8 minutes. Place the olive oil in the hot skillet and add the steamed…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Brussels Sprouts with Tahini Sauce
Place a large skillet in the oven and preheat to 325°F. When the oven is hot remove the pan and add the olive oil to the skillet. Add the brussels sprouts, toss well to coat with oil and return the pan to the oven. Roast the brussels sprouts for 30…
Roasted Eggplant with Sun-Dried Tomatoes
Place a large skillet in the oven and preheat the oven to 325°F. Place the boiling water in a small bowl and add the sun-dried tomatoes. Allow to steep for a minimum of 30 minutes (up to 90 minutes). Place the sun-dried tomatoes, along with their water, in a blender…
Roasted Tomatoes
Preheat the oven to 375°F. Place a large skillet in the oven. When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down. Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is one that proves a great meal only takes a few minutes to put together. Mixing the rub takes all of about two minutes. Cooking takes all of 15 minutes and boom! – you have a great meal. Pair this with some roasted potatoes or brown rice and some steamed veggies for a delicious and balanced weeknight dinner.