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Moroccan-Spiced Skirt Steak
with roasted carrots and parsnips / warm lentils

Active: 40 Total: 60

A unique spice blend adds big flavor to this rustic meal of seared steak with warm lentils and vegetables on the side.
Smarts: Be sure to give the steak as much time as possible to marinate. The more time the better in developing flavor. 

Ingredients

Metric
Servings:
4
Ras El Hanout:
  • 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
Moroccan-Spiced Skirt Steak:
  • Ras El Hanout (ingredients listed separately) - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Steak, skirt - 1 lb (sub flank steak)
Warm Lentils with Roasted Carrots and Parsnips:
  • Carrots - 1 lb, diced
  • Parsnips - 1 lb, diced
  • Cilantro leaves - 1/4 cup, chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Oil, olive - 1 Tbsp
  • Ras El Hanout (ingredients listed separately) - 1 tsp
  • Lentils, cooked - 2 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Vinegar, sherry - 1 Tbsp (sub apple cider vinegar)

Nutrition Facts

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Prep

  1. 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)

  2. Marinate steak - In a shallow baking dish or bowl, whisk together Ras El Hanout (portion for steak), cooking oil (first portion for steak), and soy sauce. 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)

  3. Carrots / Parsnips - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Cilantro - Chop cilantro.

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Make

  1. Heat oven to 400F / 204C.

  2. Toss carrots and parsnips with cooking oil (portion for warm lentils) and some salt and pepper. Spread out on a sheet pan. Roast until tender, stirring occasionally, 15 to 25 minutes (depending on size).

  3. 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).

  4. Transfer steak to a cutting board and let it rest, covered, for 5 to 10 minutes.

  5. Combine olive oil, Ras El Hanout (portion for lentils), and lentils in a microwave-safe bowl. Microwave on high, stirring halfway through, until warm 1 to 3 minutes.

  6. Combine warm lentils with vinegar, roasted vegetables, and cilantro.

  7. Slice steak and serve with warm lentils. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (28)
Gluten-free (3)
Paleo (7)
Vegetarian (7)

24 reviews

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.

By: Caroline
Posted: Nov 24, 2021
Diet: Vegetarian
0 Helpful

Marinated two days. Spices produced a lot of volatiles when cooking the steak.

By: Nancy
Posted: Nov 14, 2021
Diet: Original
0 Helpful

This one really got the spot. The seasoning was perfect.

By: Becca
Posted: Oct 26, 2021
Diet: Paleo
0 Helpful

Delicious and easy but kids didn’t like the kale

By: Namrita
Posted: Oct 20, 2021
Diet: Paleo
0 Helpful

Didn't have lentils so we used quinoa. Tasty meal.

By: Megan
Posted: Oct 20, 2021
Diet: Vegetarian
0 Helpful

Loved it. Wonderful fall flavors, yet not a heavy meal and healthy!

By: Shelley
Posted: Oct 14, 2021
Diet: Paleo
0 Helpful