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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.

Grilled steak with cooked carrots and rice pilaf on a white plate, garnished with fresh parsley. Knife and fork in the background.

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.

A titled split image of the Moroccan inspired spiced steaks, one cooking on the grill and the other done, resting on a board.

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.

7 white bowls individually filled for this Moroccan spice blend: cumin, coriander, cayenne, paprika, cinnamon, pepper, and orange zest. Not pictured is salt.

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
All the spices for this Moroccan steak rub in a white bowl except for the 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!)

4 suction-sealed Certified Angus Beef brand ribeye steaks.

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.)

Ribeye steaks rubbed with a Moroccan spice rub including orange zest.

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.

Orange zest and common spices of Morocco rubbed on a ribeye steak placed on the grill.

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.

Recently flipped steaks on the grill to finish cooking.

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.

Close up of a grill ribeye steak with 3 small inset images of the Moroccan spice blend, a raw steak on the grill, and a flipped, still grilling steak.

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:

Screenshot of Certified Angus Beef ® brand Steakholder Rewards™ program signup page.
Sign up HERE
Rice pilaf, seasoned carrots, and a grilled steak on a white plate.
Close of a grilled ribeye steak on a wood cutting board with a fresh parsley garnish, steak knife, and white elephants S/P shakers

Moroccan Spiced Grilled Steaks

Course: Dinner/Grilling
Cuisine: Moroccan
Keyword: Moroccan Steaks
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 489 kcal
Author: Michelle De La Cerda

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.

Print

Ingredients

Moroccan Spice Blend

  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. cayenne powder +/- to desired heat preference
  • ½ tsp. ground cinnamon
  • 1 tsp. salt
  • ¾ tsp. black pepper
  • 1 tsp. paprika regular or sweet, not smoked
  • 1 tsp. orange zest fresh or dried, see notes (from 1 medium-sized orange)

Steaks

  • 4 ribeye beef steaks

Instructions

Moroccan Spice Blend

  1. Combine all of the spices in a bowl except the FRESH orange zest; set aside

  2. If using fresh zest, zest the orange; set aside

Steak Prep

  1. Pre-heat the grill; using a grill brush, clean off any residue from last usage.

  2. Open and pat each steak dry.

  3. Sprinkle roughly 1 teaspoon of the spice blend on each side of the steaks, rub in thoroughly.

  4. Sprinkle the fresh zest over each side of steaks, rubbing it into the spices on the steak.

Grilling the Steaks

  1. See notes for cooking times and temperatures for all doneness levels; always use an instant read thermometer for accuracy.

  2. Once grill is ready, do another brushing of the grates (if needed) and apply 1-2 tbsp. vegetable (or any high heat cooking oil) to prepare for grilling (if needed.)

  3. Place each steak on the grates, do not move once placed, close the lid and allow to cook for 4-6 minutes for MEDIUM RARE.

  4. Flip the steaks, and cook for an additional 4-6 minutes for MEDIUM RARE.

  5. Once the steaks have reached the desired internal temperature, remove from the grill and allow to rest for at least 5 minutes.

  6. Serve and enjoy.

Recipe Notes

Fresh vs. Dried Orange Zest

This recipe will work with either dried or fresh orange zest. 

Dried: the zest can be added to the bowl of spices while mixing the homemade blend. The dried zest lacks the citrus oils of fresh zest which would cause clumping while mixing.

Fresh: One medium size orange should provide the required amount of zest. Do no add fresh zest to the dried spices. The oils released upon freshly zesting will cause the spices to clump up and making them difficult to rub into the steaks. You may add the fresh orange zest to the steaks before or after the spice blend. I did it after in this preparation. 

Steak Cooking Times and Temperatures

Always remove steak (and any meats) at least 5° BEFORE the desired doneness. Meat will continue to cook to reach those final 5 or so degrees before it begins to cool.

Here’s a guideline for STEAK cooking times and temperatures to your desired doneness:

Rare: Remove at 130 to 135°F; Final 130 to 140°F

Medium Rare: Remove at 140°F; Final 145°F

Medium: Remove at 155°F; Final 160°F

Well Done: Remove at 165°F; Final 170°F

 

Nutrition Facts
Moroccan Spiced Grilled Steaks
Amount Per Serving
Calories 489 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Cholesterol 138mg46%
Sodium 599mg26%
Potassium 696mg20%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 46g92%
Vitamin A 913IU18%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Internationally Inspired Recipes

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

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7 Comments

  • Reply
    Barbra Utley
    May 11, 2020 at 7:46 pm

    5 stars
    We made this steak recipe as a special mother’s day lunch treat! It was delicious and the beef was soooo tender. We will definitely make it again.

  • Reply
    Sautéed Zucchini and Tomatoes - The Complete Savorist
    May 12, 2020 at 3:05 am

    […] Moroccan Spiced Grilled Steak […]

  • Reply
    Jonathan
    May 13, 2020 at 11:52 pm

    Always the best recipes!

  • Reply
    Shelby
    May 13, 2020 at 11:53 pm

    5 stars
    Great work Michelle!

  • Leave a Reply

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