MOROCCAN STEAK
Marinate your steak in a Moroccan-inspired seasoning mix of cumin, coriander and cinnamon to give it a boost of flavour before grilling.
Categories Barbecue,Mains
Yield Serves 4.
Number Of Ingredients 7
Steps:
- Combine all ingredients except steak in a double plastic bag. Add steak and squeeze bag to coat steak with seasoning mixture; seal bag. Let stand 15 - 30 minutes.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove steak from seasoning mixture; discard seasoning mixture.
- Grill steak over medium heat on natural gas barbecue to desired doneness.
Nutrition Facts : Calories 250 calories, 16.4 g fat, 25 g protein, 0.9 g carbohydrate, 0.5 g fibre, 136 mg sodium
MOROCCAN STEAK MARINADE
Steps:
- Mix all of the marinade ingredients together in a bowl and add the meat, stirring to make sure the marinade is coating each steak evenly.
- Cover and refrigerate for 4 to 6 hours.
- Grill, broil, or cook the steaks in a grill pan with high heat, turning once until your desired doneness is reached.
- Allow the steaks to sit several minutes before serving.
Nutrition Facts : Calories 341 kcal, Carbohydrate 7 g, Cholesterol 111 mg, Fiber 1 g, Protein 37 g, SaturatedFat 6 g, Sodium 550 mg, Fat 18 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 10 g
MOROCCAN FLANK STEAK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
- Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
- Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
- Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
MOROCCAN-INSPIRED FLANK STEAK
Make and share this Moroccan-Inspired Flank Steak recipe from Food.com.
Provided by Kim127
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
- Preheat grill from medium heat.
- Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
- When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.
MOROCCAN-SPICED TUNA
Jazz up tuna with Moroccan spices for a super fast meal
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course
Time 10m
Number Of Ingredients 6
Steps:
- Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
- Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4hrs).
- Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.
Nutrition Facts : Calories 623 calories, Fat 45 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 54 grams protein, Sodium 0.29 milligram of sodium
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
MOROCCAN CUBE STEAKS
This would be Moroccan inspired rather than something that is actually eaten in Morocco. It is quick and easy and has a nice flavor. Any pepper will do but if you use a yellow or orange one the dish is prettier. This is good served over coucous.
Provided by Cookie16
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle steaks with salt and pepper.
- Heat 2 t. oil in skillet over medium heat.
- Add steaks and cook 6-7 minutes, turning once.
- Transfer steaks along with any juice to a plate.
- In same skillet, heat 1 t. oil.
- Add pepper, cumin, cinnamon and 1/4 cup water and cook about 5 minutes.
- Add salsa, brown sugar and other 1/4 cup water and heat to boiling.
- Boil and stir 1 minute.
- Turn heat to very low, add steaks and cilantro and heat til through.
Nutrition Facts : Calories 235.9, Fat 11.3, SaturatedFat 3.4, Cholesterol 66.9, Sodium 608.5, Carbohydrate 8.6, Fiber 1.5, Sugar 5.8, Protein 24.8
MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate and grill the steak:
- Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Assemble the salad:
- Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
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