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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Censorship is telling a man he can't have a steak just because a baby can't chew it." -Mark Twain

The refrigerator light goes on...

This recipe is one that proves a great meal only takes a few minutes to put together. Mixing the rub takes all of about two minutes. Cooking takes all of 15 minutes and boom! - you have a great meal. Pair this with some roasted potatoes or brown rice and some steamed veggies for a delicious and balanced weeknight dinner.

Harissa

My first contact using this lovely hot sauce was when a friend returned from Tunisia with a can for me as a gift. I cooked with it almost every night for two weeks. Harrissa is a spicy, bright red sauce that is easily available in Middle Eastern grocery stores. Like tomato paste, I like to purchase it in tubes for easiest storage.


 

Moroccan Steak



Servings = 2 | Serving size =4 ounces steak with rub

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Note that active cooking time does not include marinating time.

Serve with Brown and Wild Rice or Brown Rice or Greek Quinoa Salad or Greek Quinoa Salad - Coumadin Safe Version

AND

Serve with Herbed Zucchini or Roasted Brussels Sprouts or Roasted Brussels Sprouts with Tahini Sauce or Harissa Carrots

1/4 tsp ground nutmeg
1/2 tsp ground cardamom
1 tsp paprika
1/2 tsp chili powder
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1 tsp harissa sauce
1/4 tsp ground ginger
2 tsp olive oil
1 tsp honey
1/8 tsp salt
8 ounces skirt steak or flank steak
1/4 cup no salt added vegetable stock or red wine
1 tsp unsalted butter

Moroccan Steak, a recipe from Dr. Gourmet
Whisk together nutmeg, cardamom, paprika, chili powder, cinnamon, cayenne, harissa, ginger, olive oil, honey, and salt into a smooth paste.

Smooth over both sides of the steak and allow to marinate for a minimum of 20 minutes (an hour is best; place in refrigerator if marinating more than about 20 minutes).

When ready to cook, place a large skillet in the oven and preheat the oven to 375F.

Place the steak in the skillet and roast for about 7 minutes.

Turn the steak over and cook for another 5-7 minutes (for medium rare), then remove from the oven and place the steak on a plate or cutting board to rest for about 3 minutes.

Place the skillet over medium heat and add the vegetable stock or red wine.

Stir, scraping the bits from the bottom of the pan, for 1-2 minutes, then add the butter and stir until the butter is melted.

Serve the steak topped with the pan sauce.

Nutrition Facts

Serving size = 4 ounces steak with sauce

Servings = 2

.

Amount Per Serving

Calories 264 Calories from Fat 117
  % Daily Value
Total Fat 13g 18%
    Saturated Fat 4g 15%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 42mg 14%
Sodium 218mg 10%
Total Carbohydrates 5g 1%
    Dietary Fiber <1g 4%
    Sugars 2g  
Protein 24g  
Vitamin A 18% Vitamin C 3%
Calcium 4% Iron 13%
Vitamin K 6 mcg Potassium 503 mg
Magnesium 36 mg