Grilled Strip Steak with Moroccan Stew
30
Minutes
4
Servings
9
Ingredients
Ingredients
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. -
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.
Nutrition Tip
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
