Moroccan Inspired Grilled Steak with Onion Chutney
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, MoroccoKitchen Confidence Rating Scale:
Budget Rating Scale:
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.
In a bowl, toss the cocktail onions, olives, mint leaves with olive oil.
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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Ingredients
Directions
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.
In a bowl, toss the cocktail onions, olives, mint leaves with olive oil.
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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