Moroccan Spiced Grilled Steak

Succulent and perfect for any occasion, these Moroccan Spiced Grilled Steaks have a pop of flavor from warm Moroccan spices with a hint of citrus.

This post is sponsored by Sunday Supper Movement and Certified Angus Beef®, but all thoughts, opinions and recipe are my own.

Wouldn’t you know it, the first time I go to use my grill for the season its dead. Not out of propane dead, just dead. Guess that’s par for the course this year.

A new grill is not in the cards right now with the limited public outings but I was not going to be thwarted. One quick text to a friend and plans were made. I’d grill at their place and we’d enjoy these Moroccan Spiced Grilled Steaks together, but apart, at least 6-feet apart.

Common Moroccan Spices

Each culture and cuisine has a handful of herbs and spices that sets their unique flavor profile and palate. Morocco is no different. Here’s a list of some of the common herbs and spices often used in Moroccan cooking:

• Salt
• Pepper, both black and white
• Cumin
• Turmeric
• Ginger
• Cardamom
• Cinnamon
• Paprika
• Saffron
• Mace
• Nutmeg
• Coriander Seed
• Anise
• Chili pepper (cayenne being a common substitute for the sweet pepper Falfla Hamra)

There are additional less common herbs and spices used in certain recipes and plenty others that have been brought to the area due to the country’s position along both the Atlantic Ocean and Mediterranean Sea.

Moroccan Spice Blend

Like most other cuisines, Moroccan cooks throughout time have developed spice blends to both set a particular flavor profile and simplify cooking.

The French have their Herbs de Provence. Curry powder and garam masala of India. Italian herb blend from Italy. Taco seasoning from Mexico (and the U.S..) And so on.

Ras El Hanout is the most common Moroccan spice blend. But like every blend, each region, spice merchant, and cook have their own unique ratios of the basic blend ingredients.

The rub I used on these steaks is not Ras El Hanout. It’s a simple blend of some the most basic and common spices of the cuisine and all ones we all have on that spinning spice rack or in our cupboards. I used the following spices:

• table salt
• ground pepper
• ground cumin
• ground coriander
• cayenne powder
• ground cinnamon
• paprika
• fresh orange zest

Grilled Ribeye Steaks

I’ve had the delicious privilege of working with Certified Angus Beef® the last 18 months or so. To kick off the start of grilling season, they sent me the Filet, Ribeye, & Strip Collection. (Talk about a good mail day!)

I’ve wanted to play with Moroccan spices for awhile now and the included ribeye steaks gave me the reason to finally get out my spices.

Medium rare is my preferred level of done-ness for beef. Ribeyes need anywhere from 4-6 minutes per side to reach that level of perfection (unless the propane tank runs out in the middle…then it might take 10-12 minutes…yes, that happened to me while making these.)

To prepare, pat the steaks dry, then apply the rub evenly to both sides of the steak. Then sprinkle on and rub in the fresh orange zest. (See notes on the recipe card about using both fresh and dried orange zest.)

Once the rub is on, heat the grill and allow the rub to set while the grill comes up to temperature.

When the grill is ready, drop each steak on and let them sit for the 4-6 minutes before flipping. The time will vary based on the thickness of the steak, the level of flame, and such.

I am not of the drop the steak on a high flame to sear, flip to sear the other side, then lower the heat/flame, flip back to the first side then cook school. If you, then go for it.

Once the steaks have reached the desired level of doneness for your own liking, remove them from the grill. Let them rest for a few minutes before slicing, allowing the juices to soak back into the meat.

Certified Angus Beef ® brand Steakholder Rewards™ program

Certified Angus Beef® has rolled out, what might possibly be the tastiest of all reward programs. You’re already buying the beef, now earn points for doing so.

You will earn Steakholder Rewards™ when you scan your Certified Angus Beef ® brand purchase receipt. The full details are on the website, but here’s the gist:

Internationally Inspired Recipes

Here are a list of some of my other authentic or inspired international recipes:

• Charro Beans – Mexico
• Japanese Inspired Pot Roast – Japan
• Hungarian Goulash Inspired Burgers – Hungry
• Slow Cooker Italian Short Rib Ragu – Italy
• Asian Inspired Everything Sauce – General Asian Flavors
• Thai Coconut Yellow Curry – Thailand
• Greek Inspired Breakfast Casserole – Greece
• Brazilian Brigadeiro – Brazil
• Chicken Tikka Masala Burger – India (by way of Britain)
• Chicken and Chinese Sausage Fried Rice – Vietnam
• Orange Chicken – American-Chinese
• Cuban Yellow Rice – Cuba
• Colcannon – Ireland

Thank you for sharing!