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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Recipe Information
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)
Instructions
1. Preheat your grill to medium-high heat (about 375-400°F).
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.
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.
4. Wash and peel the sweet potatoes. Cut them into 1/2-inch thick rounds.
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.
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.
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).
8. Remove the steaks from the grill and let them rest on a plate for 5 minutes to allow the juices to redistribute.
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.
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
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
