Moroccan Spiced Beef with Quinoa Tabbouleh is a vibrant and flavorful dish that combines the warmth of North African spices with the freshness of a Mediterranean-inspired salad. It's perfect for nights when you want to explore bold flavors while still enjoying a light and wholesome meal.

Black Angus top sirloin is marinated in a rich blend of spices. Ground ginger, cumin, chili powder and cinnamon combine for aromatic flavors, infusing the beef with a deep, succulent warmth. The subtle heat from the chili powder is balanced by the sweetness of cinnamon, making every bite of the grilled steak irresistibly mouthwatering. As the steak grills, the spices caramelize slightly, forming a deliciously charred crust that complements the meat’s juicy tenderness.

Paired with this robustly spiced beef is a refreshing quinoa tabbouleh. The nutty quinoa serves as the filling and healthy base, offering a delightful contrast in texture to the tender steak. Fresh parsley and mint introduce a burst of greenery and a cooling herbal note, while cucumber and red onion add a nice crunch to the dish. The tabbouleh is lightly dressed in fresh lemon juice, which brightens the recipe's flavors and complements the spices in the beef, tying the whole dish's flavors together.

This meal celebrates contrasts—warm and cool, rich and fresh, hearty and light. It’s an ideal dish for an adventurous dinner where you want to savor the depth of Moroccan cuisine while enjoying the invigorating freshness of a well-crafted salad. Whether it’s a special occasion or just a night when you’re in the mood for something a little different, try this Moroccan Spiced Beef with Quinoa Tabbouleh recipe.

Prep Time:  11 minutes (plus 2 hours to marinate)   |    Cook Time:  19 minutes   |    Total Time:  30 minutes (plus 2 hours to marinate)   |    Servings:  16

Ingredients:

Spiced Beef:

• 1 tablespoon  Stonemill  Ground Ginger*
• 1 tablespoon  Stonemill  Cumin
• 1½ teaspoon  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Ground Black Pepper
• 1 teaspoon  Stonemill  Cinnamon
• ½ teaspoon  Stonemill  Iodized Salt
• ¼ cup  Carlini  Extra Virgin Olive Oil
• 1½ pounds Black Angus Top Sirloin Steak

Tabbouleh:

• ½ cup  Simply Nature  Organic Quinoa, cooked and cooled
• ½ cup chopped parsley
• 1 medium cucumber, diced
• ½ red onion, minced
• ¼ cup chopped mint
• ¼ cup fresh lemon juice
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. In a medium bowl, combine ginger, cumin, chili powder, pepper, cinnamon, salt and olive oil. In a resealable bag, add steak and marinade mixture. Marinate minimum 2 hours or overnight.
2. Meanwhile, in a medium bowl, mix quinoa, parsley, cucumber, onion, mint and lemon juice. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
3. Preheat grill to medium-high.
4. Grill steak to an internal temperature of 135°, approximately 5-7 minutes per side. Let rest 5 minutes. Thinly slice steak; top with tabbouleh salad.

TIP: Tabbouleh flavor enhances as it sits. Tabbouleh can be made ahead and stored in the refrigerator until ready to serve.

Recipe Courtesy of Chef Morgan, ALDI Test Kitchen