GRILLED STRIP STEAK WITH MOROCCAN STEW

Grilled Strip Steak with Moroccan Stew --
Lean Cut
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Strip Steaks Boneless, cut 1 inch thick (about 1 pound)
  2. 1 tablespoon olive oil
  3. 1 cup diced onion
  4. 3 teaspoons Rogan Josh or Garam Masala spice blend, divided
  5. 1-1/2 cups canned crushed tomatoes
  6. 1-1/2 cups reduced-sodium beef stock
  7. 1 can (14-1/2 ounces) chickpeas, rinsed, drained
  8. 1/2 cup chopped dates
  9. 1 cup frozen cut green beans

INSTRUCTIONS FOR GRILLED STRIP STEAK WITH MOROCCAN STEW

  1. Heat olive oil in a large skillet over medium heat until hot.  Add onion and 2 teaspoons Rogan Josh. Cook and stir until onion is softened and fragrant, 2 to 4 minutes.
  2. Add tomatoes, broth, chickpeas and dates; bring to a boil. Reduce heat and simmer until mixture is thickened, about 15 minutes.  Stir in green beans; simmer 5 minutes.
  3. Meanwhile, season beef steaks with remaining 1 teaspoon Rogan Josh. Place steaks in center of grid over medium, ash-covered coals;  Grill steak, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Carve steaks into thin slices.  Divide tomato mixture evenly among 4 bowls.  Fan beef slices over tomato mixture.
  • Test Kitchen Tips
  • Garam Masala is an aromatic spice blend available in grocery stores and international markets.
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