Moroccan Spiced Steak + Chimichurri + Yogurt Sauce
Ingredients
- FOR THE RICE
- 1 cup white rice
- 2 tablespoons raisins
- 1 teaspoon turmeric
- FOR THE CHIMICHURRI
- 1 bunch parsley and stems or a mix of herbs if you'd prefer!
- 1 clove garlic
- ½ teaspoon crushed red pepper
- 2 tablespoons white vinegar
- ½ teaspoon salt plus more if needed
- 2 tablespoons water
- ¼ cup olive oil plus more if needed
- FOR THE YOGURT SAUCE
- ½ cup Greek yogurt use a kind with some fat in it if you can
- ½ Kirby or pickling cucumber finely chopped
- 1 clove garlic minced or grated
- 1 pinch salt
- 1 teaspoon sugar
- FOR THE STEAK
- 1 piece mock tenderloin about 1 pound, or other steak you enjoy
- 1 tablespoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- olive oil
Instructions
- For the rice, cook the rice with the turmeric and raisins to the package directions in water. Fluff with a fork and set aside.
- For the chimichurri, combine all ingredients in a blender or food processor and blend until very smooth. If the chimichurri is too thick, add more olive oil and water 1 splash at a time to thin just slightly. Taste, adjust seasonings, and chill until ready to use.
- For the yogurt sauce, combine all ingredients in a bowl or jar. Chill until ready to use.
- For the steak, sprinkle the spices all over and liberally drizzle with olive oil. Use your fingers to rub the spices into the steak, and let sit for 20 minutes or a few hours if you'd like to do this part in advance.
- When ready to cook, preheat a skillet to medium-high heat with some more olive oil. Sear the steak on all sides for about 5 minutes until the steak is charred and the inside is cooked as you desire. Let the steak rest for 10-20 minutes before slicing.
- Serve the steak, chimichurri, rice, and yogurt sauce together and DIG IN.
Nutrition
Serving: 4g
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