Grilled Strip Steak with Moroccan Stew
Ingredients icon 9 Ingredients
Servings icon Makes 4 servings
Time icon 30 minutes



  1. Heat olive oil in a large skillet over medium heat until hot.  Add onion and 2 teaspoons Rogan Josh. Cook and stir until onion is softened and fragrant, 2 to 4 minutes.

  2. Add tomatoes, broth, chickpeas and dates; bring to a boil. Reduce heat and simmer until mixture is thickened, about 15 minutes.  Stir in green beans; simmer 5 minutes.

  3. Meanwhile, season beef steaks with remaining 1 teaspoon Rogan Josh. Place steaks in center of grid over medium, ash-covered coals;  Grill steak, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Carve steaks into thin slices.  Divide tomato mixture evenly among 4 bowls.  Fan beef slices over tomato mixture.

Nutrition Information

Nutrition information per serving: 386 Calories; 99 kcal Calories from fat; 11 g Total Fat; 3 g Saturated Fat; 5 g Monounsaturated Fat; 64 mg Cholesterol; 620 mg Sodium; 43 g Total Carbohydrate; 9.2 g Dietary Fiber; 32 g Protein; 4.4 mg Iron; 8 mg NE Niacin; 1.2 mg Vitamin B6; 1.3 mcg Vitamin B12; 5.3 mg Zinc; 29.6 mcg Selenium; 135.6 mg Choline;

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