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Steak Tagine
RecipeBeef Cuts
Steak Tagine
From citrus to saffron, the spice-market flavors of Morocco are topping the charts. And they harmonize perfectly with beef—like this grilled Petite Tender, served over a slow-simmered Tagine Sauce of chickpeas, ginger and dates, garnished with seared lemon slices, toasted sesame seeds and cilantro sprigs. Just one more rockin’ way today’s versatile beef cuts let you sell the steak and the sizzle.
Yield: 24 servings
Marinated Beef: 
1. To make marinated beef: Season petite tenders with coriander, cumin, salt and pepper. Combine oil and cilantro in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn beef once during marination.
Beef Shoulder Petite Tenders* (Petite Tender-IMPS/NAMP 1114F)*12 pounds
Ground coriander1/4 cup
Ground cumin1/4 cup
Salt2 tablespoons
Pepper1 1/2 teaspoons
Olive oil3 cups
Cilantro, chopped1 ounce
Chickpea & Vegetable Tagine: 
2. To make Chickpea & Vegetable Tagine: Heat oil in large rondo. Add onions, garlic and ginger; sauté until soft but not colored. Add remaining ingredients; simmer until reduced to stew-like consistency, about 1 hour. Yield: About 36 cups
Canola oil2 cups
Onions, diced7 pounds
Garlic, minced8 ounces
Ginger, minced4 ounces
Beef stock18 cups
Canned crushed tomatoes with juice18 cups
Canned chickpeas, drained6 1/2 cups
Fresh lemon juice2 1/4 cups
Green beans, cut into 1-inch pieces3 pounds
Dates, pitted and chopped2 1/4 pounds
Cilantro, chopped1 ounce
Sugar1 cup
Ground cumin1/4 cup
Salt3 tablespoons
Saffron threads1 1/2 tablespoons
Chili powder1 tablespoon
3. For each serving, to order: Grill 1 petite tender to medium rare to medium doneness. Carve beef into 1/2-inch-thick slices. Heat 1 1/2 cups Chickpea & Vegetable Tagine; transfer to shallow bowl or individual tagine. Fan beef slices over sauce; sprinkle with 1/2 tsp. sesame seed. Garnish with 3 lemon slices and a few cilantro sprigs.
Toasted sesame seed1/4 cup
Seared lemon slices72 slices
Cilantro sprigs as needed

*  *The Beef Shoulder Petite Tender (IMPS/NAMP 1114F) is a small separate muscle that rests on top of the shoulder near the top blade. The Beef Shoulder Petite Tender is separated from the Beef Chuck, Shoulder Clod (IMPS/NAMP 114) by following the natural seam. All external fat is removed.

Nutrition information per serving: 979 calories; 47 g fat(8 g saturated fat; 27 g monounsaturated fat); 133 mg cholesterol; 2299 mg sodium; 86 g carbohydrate; 11.7 g fiber; 59 g protein; 16.6 mg niacin; 1.5 mg vitamin B6; 8.8 mg vitamin B12; 9.3 mg iron; 70.5 mg selenium; 9.7 mg zinc; 214.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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