Moroccan-Spiced Skirt Steak
and kale salad with roasted carrots and parsnips

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 + 1 Tbsp Oil, cooking; 1 Tbsp Bragg's / coconut aminos; 1 lb Steak, skirt (sub flank steak); 1 lb Carrots, diced; 1 lb Parsnips, diced; 1 bunch Kale, stems removed, leaves roughly chopped; 1/4 cup Cilantro leaves, chopped; 1 1/2 Tbsp Oil, cooking; 3 Tbsp Oil, olive; 1 1/2 Tbsp Vinegar, sherry; 1 tsp Mustard, Dijon; 1/4 tsp Honey

Active: 40 Total: 60

Original GF Paleo Vegetarian

A unique spice blend adds big flavor to this rustic meal of seared steak and a warm kale salad. 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:

Oil, cooking - 1 Tbsp + 1 Tbsp
Bragg's / coconut aminos - 1 Tbsp
Steak, skirt - 1 lb (sub flank steak)

Kale Salad with Roasted Carrots and Parsnips:

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

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, 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)
Carrots / Parsnips / Kale - Prep as directed. Combine carrots and parsnips in one container. Store kale separately. (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 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!

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