Moroccan-Spiced Skirt Steak
and kale salad with roasted carrots and parsnips
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Cinnamon - 1/4 tsp
- Cardamom, ground (opt) - 1/4 tsp
- Red pepper flakes - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Steak, skirt - 1 lb (sub flank steak)
- Carrots - 1 lb, diced
- Parsnips - 1 lb, diced
- Kale - 1 bunch, stems removed, leaves roughly chopped
- Cilantro leaves - 1/4 cup, chopped
- Oil, cooking - 1 1/2 Tbsp
- Oil, olive - 3 Tbsp
- Vinegar, sherry - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/4 tsp
Make Ras El Hanout - (If prepping right before cooking, get oven heating first.) Combine all ingredients for Ras El Hanout. (Can be done up to 5 days ahead)
Marinate steak - In a shallow baking dish or bowl, whisk together Ras El Hanout, cooking oil (first portion for steak), and aminos. Add steak, turning to coat. Tenderize steak with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)
Cilantro - Chop cilantro.
Heat oven to 400F / 204C.
Toss carrots and parsnips with cooking oil (portion for salad) and some salt and pepper. Spread out on a sheet pan. Roast until tender, stirring occasionally, 15 to 25 minutes (depending on size).
While vegetables roast, heat a skillet or grill pan with cooking oil (second portion for steak) over medium heat. Add steak and sear on both sides until cooked to your liking. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
Transfer steak to a cutting board and let it rest, covered, for 5 to 10 minutes.
In a large mixing bowl, whisk together olive oil, vinegar, mustard, and honey. Add kale on top and use your hands to gently rub dressing into kale leaves. (This step to ‘massage’ the kale will help to make the leaves tender.)
When vegetables are done roasting, add them to the bowl with kale. Add cilantro and toss everything together.
Slice steak and serve with kale salad. Enjoy!
I think the lentils could have used more flavoring, but I now realize I forgot to combine the roasted veggies with the lentils and add the sherry vinegar. I just had the lentils and veggies separate. They were hearty but plain. The tofu steaks were flavorful. Worked well for leftovers.0 Helpful
Marinated two days. Spices produced a lot of volatiles when cooking the steak.0 Helpful
This one really got the spot. The seasoning was perfect.0 Helpful
Delicious and easy but kids didn’t like the kale0 Helpful
Didn't have lentils so we used quinoa. Tasty meal.0 Helpful
Loved it. Wonderful fall flavors, yet not a heavy meal and healthy!0 Helpful