Moroccan-Spiced Grilled Steak

Savor the fresh, fragrant tastes of the Middle East. Top Sirloin gets a sweet-and-savory rubdown before hitting the grill, where it’s surrounded by hearty eggplant and onion.

  • 40
    min
  • 4
    SERVINGS
  • 462
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Moroccan-Spiced Grilled SteakTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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