Moroccan-Spiced Grilled Steak --
  • Total Recipe Time: 35 to 40 minutes
  • Makes 4 servings


  1. 1 beef Top Sirloin Steak Boneless, cut 1 inch (about 1 pound)
  2. 1 medium eggplant, cut into 1/2-inch thick slices
  3. 1 medium white onion, cut into 1/2-inch thick slices
  4. 2 tablespoons olive oil
  5. Salt and pepper
  6. 4 flatbreads (such as naan, pita bread, etc), warmed
  1. 2 tablespoons toasted sesame seeds
  2. 1 teaspoon ground allspice
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon ground cumin
  5. 1/2 teaspoon black pepper
  6. 1/4 teaspoon ground cardamom
  1. Plain Greek yogurt, raisins, chopped toasted almonds or pistachios, chopped fresh parsley (optional)


  1. Combine Rub ingredients. Press 2 tablespoons evenly onto beef steak; set aside. Brush vegetables with oil and sprinkle evenly with remaining rub.
  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.
  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.
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