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

Name: Moroccan-Spiced Skirt Steak
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tsp Coriander, ground; 1/2 tsp Salt; 1/2 tsp Cumin, ground; 1/2 tsp Paprika; 1/2 tsp Turmeric, ground (opt); 1/4 tsp Cinnamon; 1/4 tsp Cardamom, ground (opt); 1/4 tsp Red pepper flakes; 1/4 tsp Black pepper; 1 Tbsp Ras El Hanout (ingredients listed separately); 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Tamari; 1 lb Steak, skirt (sub flank steak); 1 lb Carrots, diced; 1 lb Parsnips, diced; 1/4 cup Cilantro leaves, chopped; 1 1/2 Tbsp Oil, cooking; 1 Tbsp Oil, olive; 1 tsp Ras El Hanout (ingredients listed separately); 2 1/2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1 Tbsp Vinegar, sherry (sub apple cider vinegar)

Active: 40 Total: 60

Original GF Paleo Vegetarian

A unique spice blend adds big flavor to this rustic meal of seared steak with warm lentils and vegetables on the side. We first featured this meal in 2021.
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:

Ras El Hanout:

Coriander, ground - 1 tsp
Salt - 1/2 tsp
Cumin, ground - 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
Tamari - 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)

Prep

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 (portion for steak), cooking oil (first portion for steak), and Tamari. 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)
Carrots / Parsnips - Prep as directed and combine. (Can be done up to 5 days ahead)
Cilantro - Chop cilantro.

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Make

Heat oven to 400F / 204C.
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).
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.
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.
Combine warm lentils with vinegar, roasted vegetables, and cilantro.
Slice steak and serve with warm lentils. Enjoy!

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