Moroccan Inspired Grilled Steak with Onion Chutney

By Jackie DeKnock  ,

November 23, 2015

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  • Yields: Serves 4



2 tablespoons cracked black pepper

2 dry bay leaves, crumbled

1 tablespoon Asian fish sauce

1/4 cup extra-virgin olive oil

Four 12- to 14-ounce rib eye steaks, about 3/4 inch thick

Salt and freshly ground pepper

Onion Chutney

1/2 cup drained cocktail onions, coarsely chopped

1/4 cup oil-cured Moroccan dark olives, pitted and chopped

Substitute: Moroccan Green or Greek Kalamata olives

1/4 cup torn mint leaves

2 tablespoons olive oil

Suggested Side: Steak Frites

2 1/2 pounds baking potatoes

1 teaspoon vegetable oil

1 tablespoon sugar (raw if you have it)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 pinch ground cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder



In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, serve with the onion chutney.

Onion Chutney

In a bowl, toss the cocktail onions, olives, mint leaves with olive oil.

Suggested Side: Steak Frites

Preheat oven to 450 degrees F (230 degrees C.) Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.

In a large mixing bowl, toss potatoes with oil, sugar, salt, pepper and spices. Spread on baking sheet in one layer. Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

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