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Moroccan-Rubbed Grilled Steak & Sweet Potatoes
Moroccan-Rubbed Grilled Steak & Sweet Potatoes
3 Reviews
From: EatingWell Magazine, April/May 2006
A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 pound strip steak, trimmed of visible fat and cut into 4 portions
- 2 medium sweet potatoes, (about 1 pound total), peeled and very thinly sliced
- 1 medium red onion, halved and very thinly sliced
- 4 teaspoons canola oil
- 1 teaspoon freshly grated orange zest
Preparation
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Active
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Ready In
- Preheat grill to high.
- Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne
- in a small bowl. Sprinkle steaks with 4½ teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
- To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
- Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
- Per serving: 251 calories; 10 g fat(2 g sat); 3 g fiber; 15 g carbohydrates; 23 g protein; 13 mcg folate; 61 mg cholesterol; 5 g sugars; 0 g added sugars; 3,101 IU vitamin A; 12 mg vitamin C; 42 mg calcium; 2 mg iron; 363 mg sodium; 552 mg potassium
- Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (20% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 3 medium-fat meats, 1 fat
Reviews 3
February 10, 2015
By: EatingWell User
Great Spice Rub!!
This is hands down my favorite preparation for steaks now, so much that I'm seriously considering making up a jar of this spice mix just to keep on hand. The sweet potatoes in this recipe were just okay, but I used the same spice mixture on some roasted carrots last night and it was incredibly good.
January 04, 2010
By: EatingWell User
This was surprising really tasty. Husband loved it and he isnt a red meat kind of person.
September 29, 2009
By: EatingWell User
This steak was SO INCREDIBLE! I'm not a big red meat eater, but if you do choose to eat red meat, this is definitely the way to do it. I did not have access to my grill on the night we made this, so I used a cast iron skillet, pre-heated on the stove top to med-high, sprinkled with kosher salt, then placed steaks in skillet, and everything into a preheated (500+ degrees) oven set on broil. Place it in the bottom of the oven with the same cooking times as the recipe states.
The sweet potatoes with onions is a great balancing flavor.
