Moroccan-Spiced Steak with Roasted Carrots

Adapted from Fine Cooking (Oct/Nov 2010)

A perfect Sunday night meal, this dish is impressive enough to serve guests. As a bonus, my children asked for seconds. And then thirds. We were out and they were still asking for more! It has plenty of full, complex flavor without being too “spicy.” The recipe originally called for a pound and a half of hanger steak. I decided to use a skirt steak instead and cut the amount of meat in half. Be sure to make this with the warm lentil salad, which completes the meal nicely.

2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 garlic cloves, minced
Kosher salt
Black pepper
3/4 pound skirt steak
8 medium carrots, scrubbed, trimmed and cut into 1-inch pieces
2 teaspoons granulated sugar

Preheat the oven to 450 degrees F.
In a small bowl, make a spice rub by combining 1 tablespoon of the olive oil with the coriander, cinnamon, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Rub the mixture over the steak on both sides, then set aside.
Toss the carrots with the remaining tablespoon of oil, the sugar, 3/4 teaspoon salt and 1/8 teaspoon pepper. Evenly spread on a rimmed baking sheet and roast for about 20 minutes. Remove the pan from the oven to toss, then push the carrots to one side of the pan and put the steak on the other. Put it back in the oven for about 10 minutes, or until the steak is medium rare (or as done as you like it). Let steak rest for a few minutes, then place on a cutting board and slice thinly across the grain.
Quick Tips:
1. In this preparation, I’ve chosen to use the meat more like a side dish. There is just enough here for 4 if it’s used in this way. If you’d rather have a heftier serving of meat or would like to have leftovers, consider buying just a bit more.
2. Watch the carrots carefully. The sugar started to burn and smoke a bit in the oven. If you toss them a few times during roasting, this is less likely to happen.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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