Moroccan-Spiced Grilled Steak
Savor the fresh, fragrant tastes of the Middle East. Top Sirloin gets a sweet-and-savory rubdown before hitting the grill, where it’s surrounded by hearty eggplant and onion.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 13
Ingredients
Rub:
Toppings:
Preparation
-
Step 1
Combine Rub ingredients. Press 2 tablespoons evenly onto beef steak; set aside. Brush vegetables with oil and sprinkle evenly with remaining rub.
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Step 2
Place steak in center of grid over medium, ash-covered coals; arrange eggplant and onion around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill eggplant 6 to 8 minutes; onions 12 to 15 minutes (gas grill times remain the same) or until tender, turning occasionally.
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Step 3
Cut vegetables into bite-size pieces. Carve steak into slices; then cut slices crosswise in half. Arrange beef and vegetables on serving plates. Season with salt and pepper, as desired. Evenly divide beef and vegetables among flatbreads; garnish with Toppings, as desired.
Nutrition Information
462 Calories
3g SAT FAT
34g PROTEIN
4.2 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 462 Calories; 135 Calories from fat; 15g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 70 mg Cholesterol; 387 mg Sodium; 46 g Total Carbohydrate; 7.6 g Dietary Fiber; 34 g Protein; 4.2 mg Iron; 15.3 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 47.3 mcg Selenium; 118.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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