Grilled Ras el Hanout Flank Steak With Moroccan Carrot Salad

Gluten Free
Dairy Free
Low Fod Map
Health score
49%
Grilled Ras el Hanout Flank Steak With Moroccan Carrot Salad
120 min.
4
458kcal

Suggestions


Indulge in the vibrant flavors of Moroccan cuisine with this delectable Grilled Ras el Hanout Flank Steak paired with a refreshing Moroccan Carrot Salad. This dish offers a perfect fusion of rich spices and fresh ingredients, making it an ideal choice for a satisfying lunch or dinner. The star of the meal, the flank steak, is marinated in a tantalizing blend of ras el hanout, a traditional Moroccan spice mix, along with zesty lemon juice and fragrant vegetable oil, creating a juicy, mouthwatering centerpiece for your dining experience.

Not only is this recipe bursting with flavor, but it also caters to various dietary preferences. It is gluten-free, dairy-free, and low FODMAP, making it accessible to those with specific dietary needs. The vibrant carrot salad complements the grilled steak beautifully, offering a crunch and a burst of sweetness that balances the savory spices of the meat. It's a wonderful, health-conscious option that doesn't compromise on taste.

Whether you’re hosting a family dinner or enjoying a quiet night in, this dish is sure to impress. With a preparation time of just two hours, you can easily whip up this culinary delight, creating a memorable meal that's worthy of a special occasion. Elevate your cooking game and take your taste buds on an unforgettable journey to Morocco with every juicy bite!

Ingredients

  • 16 ounces carrots peeled sliced into 1/4" coins ( 7 medium)
  • servings sea salt 
  • pounds flank steak trimmed
  • 0.3 cup flat parsley chopped
  • 0.1 teaspoon ground cinnamon 
  • 0.8 teaspoon ground cumin 
  • servings kosher salt 
  • 7.5 tablespoons juice of lemon fresh divided
  • teaspoon paprika 
  • tablespoons vegetable oil 

Equipment

  • paper towels
  • whisk
  • grill
  • aluminum foil
  • ziploc bags

Directions

  1. Whisk together lemon juice, vegetable oil, ground cumin and paprika. Season to taste with salt.
  2. Add a third of this mixture to carrots and parsley. Toss to combine, adjust seasoning with additional salt if needed, and refrigerate carrot salad.
  3. Place flank steak in a resealable plastic bag.
  4. Add another third of the vinaigrette, along with 1 tablespoon ras el hanout. Seal bag and squish around to combine. Refrigerate for at least four hours, turning bag occasionally.
  5. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  6. While grill is heating, whisk together the remaining third of vinaigrette with ground cinnamon and set aside.
  7. Remove flank steak from the marinade and pat dry with paper towels. (Discard marinade.) Grill, flipping regularly until medium rare (135°F), 8 to 10 minutes total. Allow the flank steak rest, covered with foil, for 5 to 10 minutes.
  8. Cut the steak on the bias across the grain.
  9. Drizzle meat with reserved vinaigrette and a light shower of coarse salt.
  10. Serve with carrot salad.

Nutrition Facts

Calories458kcal
Protein44.19%
Fat43.86%
Carbs11.95%

Properties

Glycemic Index
25.96
Glycemic Load
3.66
Inflammation Score
-10
Nutrition Score
36.000869668048%

Flavonoids

Eriodictyol
1.37mg
Hesperetin
4.07mg
Naringenin
0.39mg
Apigenin
8.08mg
Luteolin
0.17mg
Kaempferol
0.33mg
Myricetin
0.61mg
Quercetin
0.35mg

Nutrients percent of daily need

Calories:457.88kcal
22.89%
Fat:22.06g
33.94%
Saturated Fat:6.33g
39.55%
Carbohydrates:13.53g
4.51%
Net Carbohydrates:9.9g
3.6%
Sugar:6.18g
6.86%
Cholesterol:136.08mg
45.36%
Sodium:589.38mg
25.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:50.01g
100.01%
Vitamin A:19513.09IU
390.26%
Selenium:67.1µg
95.86%
Vitamin K:98.39µg
93.7%
Vitamin B6:1.56mg
77.87%
Vitamin B3:15.38mg
76.9%
Zinc:9.05mg
60.36%
Phosphorus:505.72mg
50.57%
Potassium:1204.45mg
34.41%
Vitamin B12:2.06µg
34.4%
Vitamin C:22.6mg
27.39%
Iron:4.45mg
24.74%
Vitamin B2:0.34mg
20.11%
Vitamin B5:1.8mg
18.03%
Magnesium:69.38mg
17.34%
Vitamin B1:0.25mg
16.81%
Vitamin E:2.47mg
16.47%
Folate:62.64µg
15.66%
Fiber:3.63g
14.52%
Copper:0.23mg
11.7%
Manganese:0.23mg
11.44%
Calcium:97.41mg
9.74%