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.
Combine all of the spices in a bowl except the FRESH orange zest; set aside
If using fresh zest, zest the orange; set aside
Pre-heat the grill; using a grill brush, clean off any residue from last usage.
Open and pat each steak dry.
Sprinkle roughly 1 teaspoon of the spice blend on each side of the steaks, rub in thoroughly.
Sprinkle the fresh zest over each side of steaks, rubbing it into the spices on the steak.
See notes for cooking times and temperatures for all doneness levels; always use an instant read thermometer for accuracy.
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.)
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.
Flip the steaks, and cook for an additional 4-6 minutes for MEDIUM RARE.
Once the steaks have reached the desired internal temperature, remove from the grill and allow to rest for at least 5 minutes.
Serve and enjoy.
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.
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