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Grilled Moroccan Steak and Carrots

grilled moroccan steak and carrots
Danielle Daly

Rub the steak with the spices and refrigerate overnight to truly wow guests at your next summer dinner party.

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Cal/Serv: 635
Yields: 4 servings
Total Time: 0 hours 25 mins
1 c.

packed cilantro

1 c.

packed flat-leaf parsley, plus more for serving

1 tsp.

smoked paprika


large clove garlic

1/2 c.

plus 1 Tbsp olive oil

1 tsp.

lemon zest plus 2 Tbsp lemon juice (from 1 lemon)

Kosher salt and pepper

1 tsp.

ground cumin

1 tsp.

ground coriander

1/2 tsp.

ground cinnamon

1 1/2 lb.

sirloin steak, cut into 4 pieces

1 lb.

small carrots, scrubbed, halved lengthwise if thick

1 oz.

feta, crumbled


1. Heat grill to medium. In blender, puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Transfer to small bowl.

2. In small bowl, combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper; rub all over steak. Rub carrots with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper.

3. Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side. Transfer steak to cutting board and let rest 5 minutes before slicing.

4. Transfer carrots to platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley. Serve with steak and remaining sauce.

Nutritional Information (per serving): 635 calories, 46 g fat (11 g saturated), 41 g protein, 670 mg sodium, 14 g carbohydrate, 5 g fiber

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