Ras al Hanout Spiced Flank Steak Skewers with Couscous and Spicy Orange Citronette

Watch me make this on my YouTube Channel!

Yield: 4 servings

Flank Steak

1¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons garlic paste, cloves grated on a microplane

2 tablespoons ras al hanout

1½ teaspoon ground coriander

1½ teaspoon ground cumin

1 tablespoon dark brown sugar

3 tablespoons extra-virgin olive oil

1 tablespoons freshly squeezed orange juice

1 pound flank steak, cut into ¼-inch slices against the grain

Neutral oil for cleaning the grill

Mix the salt, pepper, garlic, ras al hanout, coriander, cumin, brown sugar, olive oil and orange juice in a medium bowl until a paste is formed.

Add the steak and mix thoroughly to coat all the steak in the paste.

Thread steak on skewers, fitting approximately 2 pieces per skewer.

Turn your grill burners to high, to preheat your grill, for 15 minutes.

(Tip: while your grill is preheating, continue with the recipe)

After 15 minutes, clean the grill, then, using tongs, lightly dip a cloth in neutral oil and wipe to coat the grill rack.

Transfer skewers to the grill and cook, uncovered, over high heat, for 7  minutes, flipping the skewers once halfway through. Transfer skewers to an aluminum-lined sheet tray (for easy clean up) and tent with foil to keep warm until service.

Alternatively, you can cook skewers on an aluminum foil lined sheet tray under your broiler, for approximately 7 minutes, flipping once halfway through.

Orange Citronette

½ cup freshly squeezed orange juice

1 tablespoon extra-virgin olive oil

½ teaspoon harissa spice paste

Whisk ingredients together in a small bowl.

Couscous

4 tablespoons unsalted butter

1 large shallot, peeled and diced small

1½ cups couscous

¾ teaspoon ground cinnamon

¾ teaspoon ground coriander

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup roughly chopped dates

½ cup roughly chopped dried apricots

2/3 cup golden raisins

½ teaspoon orange zest

2 cups chicken stock

¼ cup roughly chopped mint leaves

¼ cup roughly chopped flat-leaf Italian parsley leaves

2/3 cup pomegranate seeds

½ cup roughly chopped roasted, salted pistachios

Heat the butter in a 3 quart saucepan over medium-high heat until the butter foams up, subsides, and begins to turn a light golden brown.

Add the shallot, stir and cook for 1 minute.

Add the couscous and cook for 2 minutes, stirring continuously, until the couscous is warm and thoroughly coated with the butter. Add the cinnamon, coriander, salt and pepper, stir and cook for approximately 30 seconds, until fragrant. Add the dried fruit and orange zest and cook, stirring occasionally, for 1 minute. Add the stock, stir and bring to a simmer. Cover. Remove from heat and let sit for 10 minutes.

To serve, drizzle half of the orange citronette over the couscous and then fluff the couscous with a large serving fork. Transfer couscous to a serving dish and top with the mint, parsley, pomegranate and pistachios. Top with the steak skewers and pass around the remaining citronette for people to drizzle over their serving.

Flank Steak Tacos with Roasted Pineapple and Cilantro Lime Sauce

Flank Steak Taco with Roasted Pineapple and Cilantro Lime Sauce

Yields: 10 tacos

Ingredients

Steak

1½ pound flank steak

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Cilantro Lime Marinade/Sauce

2 tablespoons freshly squeezed lime juice (juice of 2 limes)

1 large clove garlic, peeled and chopped roughly

1 bunch fresh cilantro

1 tablespoon granulated sugar

2 teaspoons worcestshire sauce

½ teaspoon soy sauce

¼ teaspoon fish sauce

¼ cup grapeseed oil

1 tablespoon adobo sauce

1 teaspoon ground cumin

1/8 teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

Pineapple:

1 3 to 4-pound pineapple, ends, outer rind and eyes removed, sliced lengthwise into 1/2–inch slabs

1 tablespoon granulated sugar

¼ teaspoon ground cumin

¼ teaspoon kosher salt

Tacos

10 Corn tortillas

2 avocados, halved and pits removed

Handful of fresh cilantro leaves, for finishing

Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Place meat in a zip-top bag.

Combine marinade/sauce ingredients in a food processor and process until smooth, scraping down the sides a few times during the processing.

Transfer 1/3 of the marinade into the zip-top bag containing the steak. Seal and massage bag so that the steak pieces are coated in the marinade/sauce. Let sit at room temperature for 30 minutes.

Adjust an oven rack to the upper position. Turn the oven to broil.

Combine granulated sugar, cumin and salt in a small bowl and stir. Sprinkle mixture evenly over both sides of pineapple pieces.

Transfer pineapple pieces to aluminum-lined sheet tray and broil for 10 to 12 minutes, flipping once halfway, until lightly caramelized.

Remove steak from bag and wipe off excess marinade with a paper towel. Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook on all sides until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 7-9 minutes.

Remove steak from pan and let rest on a cutting board for 10 minutes.

Cut cooked steak pieces in thin slices against the grain.

Heat corn tortillas directly over medium-low heat on your stove. Flip every 10 to 15 seconds with tongs to achieve a lightly toasted tortilla.

Assemble your tacos! Add steak, roasted pineapple, sliced avocado, cilantro leaves and a drizzle of the remaining cilantro lime sauce to your tortilla and enjoy.

Cranberry and Coconut Gluten Free Granola Bars

Watch me make this on my YouTube Channel!

Yield: 1 (13×9-inch) container

2 cups old-fashioned rolled oats, toasted*

1½ cups toasted, salted almonds

1 packed cup roughly chopped dates

¾ packed cup dark brown sugar

¼ teaspoon kosher salt

1 teaspoon vanilla extract

1 tablespoon water

8 tablespoons (1 stick) unsalted butter, melted

1 cup dried cranberries

1 cup toasted, salted sunflower seeds

1 cup unsweetened shredded coconut

Adjust an oven rack to the middle position, then preheat the oven to 300ºF.

*Place oats (evenly spread) on a sheet tray and transfer to the oven until lightly toasted, approximately 15 minutes

Create a foil sling (for easy removal of the granola bars) to fit into a 9×13-inch pan. Lightly spray the foil with nonstick spray.

Add almonds to a food processor with the blade attachment and process until very finely chopped. (No visual chunks remaining)

Transfer processed almonds to a large mixing bowl. Set aside.

Add dates, brown sugar and salt to the food processor (no need to clean it out) and process until the dates are finely chopped. With the processor running, stream in the vanilla extract, water and melted butter. Process until a smooth thick paste is formed. Set aside.

Add the toasted oats, cranberries, sunflower seeds and shredded coconut to the large mixing bowl that contains the processed almonds. Stir to combine. Add the date paste (be sure to scrape the bowl and blade of the food processor to get every last drop!) to the bowl. Mix ingredients thoroughly using your hands, squeezing and folding the mixture to ensure it’s thoroughly combined.

Evenly distribute the granola mixture into the prepared pan. Press down the mixture to make sure it’s compact and evenly distributed. Transfer to oven and bake for 25 minutes. It will be very lightly toasted.

Remove from oven and transfer to a cooling rack. Allow to cool for 1 hour so the mixture can firm up.

Once cool, transfer the granola bar to a cutting board and cut into squares and enjoy!

Harissa Braised Chickpeas with Potatoes and Spinach

Watch me make this on my YouTube channel!

Yield: 4 to 6 servings

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, peeled and diced small

3 large carrots, peeled and diced medium

3 celery stalks, diced medium

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 large garlic cloves, peeled and roughly chopped

1 tablespoon lemon zest, grated on a Microplane

3 tablespoons harissa, plus more to taste

1 pound potatoes (your choice), cut into ½-inch cubes

1 (15.5-ounce) cans chickpeas (do not drain)

4 cups chicken stock or vegetable stock

1 (16–ounce) bag frozen spinach (loose leaf, not a block)

1 tablespoon sherry vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

½ cup plain Greek yogurt, sour cream or crème fraiche

Add the olive oil, onions, carrots, celery, salt and pepper to a 5.5 quart Dutch oven or small pot and cook over medium heat, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.

Add the garlic, lemon zest and harissa. Stir and cook until fragrant, 1 minute.

Add the potatoes, chickpeas (with their liquid) and stock. Cover and increase the heat to high to bring to a boil. Once at a boil, reduce the heat to low and simmer until the potatoes are cooked through, approximately 15 minutes.

Remove from heat and stir in the frozen spinach until fully incorporated and thawed. Stir in vinegar and season to taste with salt and pepper and additional vinegar.

Serve in bowls topped with a dollop of yogurt and, if you’re game, stir in additional harissa.