Zesty Moroccan Grilled Beef and Eggplant
Go around the world in one night with this Moroccan grilled beef recipe. Use a Flank Steak and Moroccan marinade for a worldly flavor.
Cook Time: 45 Minutes
Servings: 6
Ingredients: 11
Ingredients
Charmoula:
Toppings:
Preparation
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Step 1
To prepare Charmoula, place cilantro, parsley, garlic, cumin and paprika in food processor or blender container. Cover; process until coarsely chopped. Add lemon juice and oil; process just until blended. Season with salt and pepper, as desired. Cover and refrigerate 1/4 cup Charmoula for serving.
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Step 2
Place beef Flank Steak and half of remaining Charmoula in food-safe plastic bag; turn steak to coat. Place eggplant and remaining Charmoula in another food-safe plastic bag. Close bags securely and marinate in refrigerator 6 hours or as long as overnight.
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Step 3
Remove steak and eggplant from marinade; discard marinade. Skewer eggplant onto six 8-inch metal skewers. Place steak and kabobs on grid over medium, ash-covered coals. Grill steak, covered, 11 to 16 minutes (over medium heat on preheated gas grill 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs 12 to 14 minutes or until tender, turning occasionally.
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Step 4
Carve steak across the grain into thin slices. Remove eggplant from skewers. Season steak and eggplant with salt, as desired. Serve in pitas with reserved 1/4 cup Charmoula and Toppings, as desired.
Nutrition Information
413 Calories
4g SAT FAT
31g PROTEIN
4.4 mg IRON
5.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 413 Calories; 126 Calories from fat; 14g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 66 mg Cholesterol; 494 mg Sodium; 42 g Total Carbohydrate; 8.5 g Dietary Fiber; 31 g Protein; 4.4 mg Iron; 13.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.6 mg Zinc; 55.8 mcg Selenium; 115.3 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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