Moroccan Steak with Roasted Beetroot Puree

Once in a while, my heart yearns to steer away from super spicy curries and indulge in something different, yet enticing and fulfilling. That’s when my adventure mood kicks in, and I start to explore the world – I mean the culinary world.

I’ve great love for steak, and in this recipe I’ve paired it with Moroccan spices. I know steak always taste great with rich gravy. But I decided to make a puree this time with roasted beetroot.

As it’s roasted in the oven, these beetroots become deliciously colorful and flavorful. It just goes really well with the Moroccan steak – there’s nothing better.

And oh, the steamed veggies. Whenever I cook steak, I can’t stop myself from steaming some veggies. So there you go. More greens in your diet.

Dig in. Enjoy this fabulous steak with roasted beetroot puree!

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Moroccan Steak with Roasted Beetroot Puree

Turn any meal the star of the day with this Moroccan spiced steak served on a bed of luscious, lip-smacking beetroot purée.

5 from 44 votes

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Course: Beef

Cuisine: Moroccan

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Author :Nish Kitchen

Servings 3

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Ingredients

MetricUS Customary

For Moroccan Seasoning:

• ▢ ½ teaspoon ground turmeric
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon paprika
• ▢ ¾ teaspoon salt

For Steamed Veggies:

• ▢ 1 small broccoli cut into florets
• ▢ 2 carrots peeled and cut into big cubes
• ▢ Salt and ground black pepper to season

For Steak:

• ▢ 3 beef fillets approximately 600g
• ▢ Freshly ground black pepper to season

For Roasted Beetroot Puree:

• ▢ 2 medium sized beetroots washed and ends trimmed
• ▢ 1 garlic clove crushed
• ▢ ¼ teaspoon ground cumin
• ▢ ½ teaspoon lemon juice
• ▢ Salt and ground black pepper to season

Instructions

• In a small bowl, combine all the ingredients for “Moroccan Seasoning”. Set aside.
• Line a baking tray with parchment paper. Arrange the beef fillets on the tray. Coat the fillets really well with the Moroccan seasoning. Cover and leave it to marinate in the refrigerator for at least 30 minutes.
• Place the vegetables for steaming in the steamer. Season with salt and pepper. Cover, and leave it to cook.
• Preheat oven to 200ºC (180ºC fan forced) / 400ºF.
• Line another baking tray with parchment paper. Cover each beetroot in aluminum foil and place them on the tray.
• Place the steak on the middle rack of the oven. Place the beetroots on the lower rack of the oven.
• Set the oven timer for 30 minutes. When the alarm beeps, take the beetroot out of the oven and leave to cool.
• Set the oven timer for another 15 minutes. When the steaks are ready, take them out of the oven. Cover the tray tightly with aluminum foil, and leave to rest for 10 minutes.
• When the beetroots are cool enough to handle, Cut them into cubes. Place beetroot in a food processor along with garlic, cumin and lemon juice. Season with salt and pepper. Process until smooth.
• Serve Moroccan steak with beetroot puree and steamed veggies.

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 13g | Protein: 25g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 200mg | Fiber: 4g | Sugar: 5g