Moroccan Rubbed Beef Steak

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junio 3, 2015

Explore some of the flavours of the world’s cuisines right in your own backyard. Any extra rub can be stored covered and refrigerated for up to 2 to 3 days. Try some of the other global flavour options listed here too.
[timer length=10]10 Minutes[/timer]

  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Productos: 5 Servings


2 tbsp (30 mL) paprika

2 tbsp (30 mL) ground coriander

1 tbsp (15 mL) ground cumin

1 tbsp (15 mL) chopped fresh mint

1 tsp (5 mL) brown sugar

½ tsp (2 mL) ground allspice

½ tsp (2 mL) sea salt

¼ tsp (1 mL) freshly ground pepper

1 lb (500 g) Beef Grilling Steak (e.g. Top Sirloin, Rib Eye, Strip Loin), cut 1-inch (2.5 cm) thick


Combine paprika, ground coriander, cumin, mint, brown sugar, allspice, salt and pepper in small bowl.

Rub meat all over with seasoning; grill or refrigerate several hours to develop flavour.

Grill broil or pan-fry using medium-high heat, for 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).

Curry in a Hurry: Combine 3 tbsp (45 mL) curry paste, 2 tbsp (30 mL) vegetable oil, 1 tbsp (15 mL) chopped fresh cilantro and 1 clove garlic, minced in small bowl. Rub meat all over and grill as above.
Spanish Special: Combine 1 tbsp (15 mL) EACH smoked paprika and chopped fresh rosemary, 1 clove garlic, minced, 1 tsp (5 mL) ground sea salt and 1/2 tsp (2 mL) ground pepper. Rub meat all over and grill as above. Finish grilled steaks with a squeeze of lemon.
Excellent source of iron (26% DV) and zinc (49% DV), 8% DV sodium.


Información nutricional

Tamaño de la ración1 lb/500 g Top Sirloin
Proteínas19 g
Grasas Totales5 g
Total Carbohydrates4.4 g