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

Active: 40 Total: 60

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. 



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


  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, 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)

  3. Carrots / Parsnips / Kale - Prep as directed. Combine carrots and parsnips in one container. Store kale separately. (Can be done up to 5 days ahead)

  4. Cilantro - Chop cilantro.

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  1. Heat oven to 400F / 204C.

  2. 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).

  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. 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.)

  6. When vegetables are done roasting, add them to the bowl with kale. Add cilantro and toss everything together.

  7. Slice steak and serve with kale salad. Enjoy!



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