Grilled Moroccan Steak and Carrots

Rub the steak with the spices and refrigerate overnight to truly wow guests at your next summer dinner party.

Cal/Serv: 635

Yields: 4 servings

Total Time: 0 hours 25 mins

• 1 c. packed cilantro
  
• 1 c. packed flat-leaf parsley, plus more for serving
  
• 1 tsp. smoked paprika
  
• 1 large clove garlic
  
• 1/2 c. plus 1 Tbsp olive oil
  
• 1 tsp. lemon zest plus 2 Tbsp lemon juice (from 1 lemon)
  
• Kosher salt and pepper
  
• 1 tsp. ground cumin
  
• 1 tsp. ground coriander
  
• 1/2 tsp. ground cinnamon
  
• 1 1/2 lb. sirloin steak, cut into 4 pieces
  
• 1 lb. small carrots, scrubbed, halved lengthwise if thick
  
• 1 oz. feta, crumbled

1. Heat grill to medium. In blender, puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Transfer to small bowl.

2. In small bowl, combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper; rub all over steak. Rub carrots with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper.

3. Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side. Transfer steak to cutting board and let rest 5 minutes before slicing.

4. Transfer carrots to platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley. Serve with steak and remaining sauce.

Nutritional Information (per serving): 635 calories, 46g fat (11g saturated), 41g protein, 670mg sodium, 14g carbohydrate, and 5g fiber.

Source: Good House Keeping