Grilled Strip Steak with Moroccan Stew

• 30 min
• 4 SERVINGS
• 390 Cal
• 32 g Protein

Ingredients:

• 4 beef Strip Steaks Boneless, cut 1 inch thick (about 1 pound)
• 1 tablespoon olive oil
• 1 cup diced onion
• 3 teaspoons Rogan Josh or Garam Masala spice blend, divided
• 1-1/2 cups canned crushed tomatoes
• 1-1/2 cups reduced-sodium beef stock
• 1 can (14-1/2 ounces) chickpeas, rinsed, drained
• 1/2 cup chopped dates
• 1 cup frozen cut green beans

Cooking:

1. Heat olive oil in a large skillet over medium heat until hot.  Add onion and 2 teaspoons Rogan Josh. Cook and stir until onion is softened and fragrant, 2 to 4 minutes.
Cook's Tip: Garam Masala is an aromatic spice blend available in grocery stores and international markets.
2. Add tomatoes, broth, chickpeas and dates; bring to a boil. Reduce heat and simmer until mixture is thickened, about 15 minutes.  Stir in green beans; simmer 5 minutes.
3. Meanwhile, season beef steaks with remaining 1 teaspoon Rogan Josh. Place steaks in center of grid over medium, ash-covered coals;  Grill steak, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Carve steaks into thin slices.  Divide tomato mixture evenly among 4 bowls.  Fan beef slices over tomato mixture.