Moroccan Rubbed Grilled Steak and Sweet Potatoes
Elevate your grilling game with this tantalizing recipe for Moroccan Rubbed Grilled Steak and Sweet Potatoes! Juicy, perfectly charred steaks are coated in an aromatic Moroccan spice blend featuring bold flavors like cumin, smoked paprika, cinnamon, and cayenne pepper. Paired with caramelized, grill-kissed slices of sweet potatoes, this dish creates a harmonious balance of smoky, savory, and subtly sweet. A sprinkle of fresh parsley and a zesty squeeze of lemon juice add the perfect finishing touch, while an optional dollop of Greek yogurt offers a creamy counterpoint to the robust spices. Ready in under 45 minutes, this vibrant dish is ideal for a flavorful weeknight dinner or an impressive weekend barbecue. Perfectly seasoned and packed with global-inspired flair, this recipe is a must-try for your next grilling session.
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Ingredients
- 4 pieces (6-8 ounces each) steak (ribeye, sirloin, or strip)
- 2 large sweet potatoes
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground ginger
- 0.25 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
- 1 cup optional: Greek yogurt (for serving)
Directions
Step 1
1. Preheat your grill to medium-high heat (about 375-400°F).
Step 2
2. In a small bowl, combine the ground cumin, coriander, cinnamon, smoked paprika, ginger, cayenne pepper, garlic powder, salt, and black pepper to create the Moroccan spice rub.
Step 3
3. Pat the steaks dry and rub 2 tablespoons of olive oil evenly on both sides. Generously coat the steaks with the Moroccan spice rub, pressing it into the meat. Set aside to allow the flavor to develop while you prepare the sweet potatoes.
Step 4
4. Wash and peel the sweet potatoes. Cut them into 1/2-inch thick rounds.
Step 5
5. In a large mixing bowl, toss the sweet potato rounds with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
Step 6
6. Place the sweet potato slices on the preheated grill. Cook for 5-6 minutes per side or until tender and charred with grill marks, then move them to a cooler part of the grill or a plate to keep warm.
Step 7
7. Place the steaks on the grill and cook for 3-5 minutes per side for medium-rare, or until they reach your desired level of doneness. Use an instant-read thermometer (125°F for rare, 135°F for medium-rare, 145°F for medium).
Step 8
8. Remove the steaks from the grill and let them rest on a plate for 5 minutes to allow the juices to redistribute.
Step 9
9. Plate the grilled sweet potatoes and top them with chopped parsley. Squeeze a little fresh lemon juice over the sweet potatoes for added brightness.
Step 10
10. Serve the steaks alongside the grilled sweet potatoes. Optionally, add a dollop of Greek yogurt on the side for a creamy contrast to the spiced flavors.
Nutrition Facts
| Serving size | (820.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1366.0 |
| Total Fat 82.7g | 0% |
| Saturated Fat 19.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 97.9mg | 0% |
| Sodium 5073.9mg | 0% |
| Total Carbohydrate 94.3g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 23.7g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 389.6mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 787.0mg | 0% |
Source of Calories