Grilled Strip Steak with Moroccan Stew

Name: Grilled Strip Steak with Moroccan Stew
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; olive oil; onion; garam masala; canned tomatoes; beef stock; chickpeas (garbanzo beans); dates; frozen green beans

30

Minutes

4

Servings

9

Ingredients

4 beef Strip Steaks Boneless, cut 1 inch thick (about 1 pound)
1 tablespoon olive oil
1 cup diced onion
3 teaspoons Rogan Josh or Garam Masala spice blend, divided
1-1/2 cups canned crushed tomatoes
1-1/2 cups reduced-sodium beef stock
1 can (14-1/2 ounces) chickpeas, rinsed, drained
1/2 cup chopped dates
1 cup frozen cut green beans

Preparation

Step 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.

Cooking Tip: Garam Masala is an aromatic spice blend available in grocery stores and international markets.
Step 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.
Step 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.
Step 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 Calories from fat; 11g 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.