Moroccan Grilled Steak

We are getting into cool humidity free weather and I’m loving it. It is so refreshing to be outside and not feel suffocated by a blanket of thick air. While I don’t jump on the fad of pumpkin spice, seriously that is out of control, I do love bringing back warming flavours in our cooking. I needed to come up with a dish to use the aubergines in our garden so I made a Moroccan Grilled Steak dish. Perfect for the cooler evenings, though this weekend we are already under a frost warning. I really hope that doesn’t mean winter is too close! We’ll need to bring out the blankets for the veg so we can keep them going.

I made this with steak but this could easily be made with chicken, lamb or even tofu. I also made this with garlic infused olive oil but feel free to throw in a few cloves of garlic.

Technique for the Moroccan Grilled Steak

At least a couple of hours prior to making dinner, prepare the steak and the marinade. I like using steak tips as I’m grilling and they generally come out nice and tender even after the high heat of the grill.

Put the marinade ingredients into a medium bowl and mix well. Add the steak and make sure it’s covered well.

Cover and place in the fridge for at least a couple of hours. When it is time to cook dinner, grill the steak, giving it a nice sear. I grill my steak about 8 minutes, turning it half way through, as I like it on the rare side. Time it with the rest of the meal so it has several minutes to rest.

Technique for the Veg and Couscous

I prefer Israeli couscous over the regular couscous but using the regular couscous will work perfectly well. Just cook it according to the directions. Cook the couscous while the veg is cooking.

Sauté the aubergine and shiitake mushrooms in the garlic infused olive oil for a few minutes before adding the scallions and cilantro/coriander leaves. Then add the remaining marinade to the skillet. If you need more sauce, just increase the ingredients of the marinade equally to keep the balance of the flavours.

Add the cooked couscous and the chopped stems of the swiss chard. Cook for a minute or so then add the chopped leaves of the swiss chard. Cook for a minute until the leaves wilt a bit.

Slice the steak and serve over the veg and couscous mixture. This is a great dish to welcome autumn back and to use up the veg in the garden before the frost hits. Fingers crossed we get an autumn longer than a couple of weeks!

Moroccan Grilled Steak

Moroccan Grilled Steak with Israeli Couscous and Aubergine

Course Main Course
Cuisine Moroccan
Keyword Moroccan Grilled Steak
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

Moroccan Grilled Steak

  • 1 lb steak tips 453g
  • 1 tbsp garlic infused olive oil
  • 2 tbsp plain yoghurt
  • 1 tbsp minced ginger
  • 1 tsp ground cinnamin
  • 1/2 tsp ground cumin
  • 1/2 tbsp fresh cilantro/coriander leaves
  • dash lemon juice
  • 1/2 tsp paprika
  • sea salt to taste
  • freshly ground pepper to taste

Couscous and veg

  • 1 cup uncooked Israeli couscous 183g
  • 2 cups aubergine/eggplant cubed 130g
  • 2 tbsp garlic infused olive oil
  • 2 cups shiitake mushroom, chopped 60g
  • 1/2 cup sliced scallions 15g
  • 2 cups swiss chard, chopped 40g

Instructions

Moroccan Grilled Steak

  1. Mix the marinade ingredients together in a medium bowl and add the steak. Cover and place in the fridge. Marinate for at least a couple of hours.

  2. When it is time to cook dinner, heat the grill on high and cook the steak. You want the outside seared well. As I prefer the steak to be on the rare side, I cook it for 4 minutes then turn and cook another 4 minutes. Rest for several minutes.

Israeli couscous and Veg

  1. Cook the couscous according to the instructions on the box or bag.

  2. Heat up the olive oil in a large skillet. Add the aubergine and shiitake mushrooms. Sauté for a few minutes.

  3. Add the cilantro/coriander leaves and scallions and cook for a few minutes. Then add the marinade used for the steak. If you need more sauce, add the ingredients of the marinade in the proportions of the original marinade until you have enough sauce. Do a bit at a time so you suddenly don't have soup.

  4. Add the cooked couscous and the stems of the chopped swiss chard. Cook again for a minute or so then add the chopped leaves of the swiss chard. Cook until they start to wilt.

Putting it together

  1. Slice the steak. Spoon the couscous and veg mixture onto the plate and top with the steak. Serve.

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