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Marrakech Express
 
RecipeBeef Cuts
Marrakech Express
Grilled Flat Iron steak, brushed with pomegranate molasses. Fluffy golden couscous topped with sweet-spicy fruit chutney and toasted pine nuts. A sprinkling of tangy sumac and a hint of mint. It’s like eating your way through a Moroccan marketplace—without ever leaving the center of the plate.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Dried Fruit Chutney: 
Combine all ingredients except salt in medium saucepan; bring to a simmer. Remove from heat. Let stand, covered, 15 minutes. Season with salt.

Yield: 3 cups
Sherry vinegar3/4 cup
Chopped dried apricots3/4 cup
Dried tart cherries3/4 cup
Chopped pitted dates3/4 cup
Chopped pitted prunes3/4 cup
Water1/4 cup
Ground cinnamon3/4 teaspoon
Ground ginger3/4 teaspoon
Ground cardamom1/2 teaspoon
Kosher salt as needed
Couscous: 
Combine stock, oil, salt and saffron in saucepan; bring to a boil. Stir in couscous and raisins. Cover; remove from heat. Let stand 5 minutes. Fluff with slotted spoon; keep warm.

Yield: 1-1/2 gal
Vegetable stock2 quarts
Olive oil3/4 cup
Salt2 teaspoons
Saffron threads1/2 teaspoon
Quick-cooking couscous1 1/4 quarts
Golden raisins2 cups
Dark raisins2 cups
  
Per order:

Season 1 beef steak with salt and pepper. Grill to medium rare to medium doneness. About 1 minute before steak is done, brush each side with 1 tsp molasses. Carve into 1/4-inch thick slices.

Mound 1 cup Couscous in center of plate; top with 2 Tbsp Dried Fruit Chutney. Fan steak slices around couscous; sprinkle 1/4 tsp sumac over steak. Drizzle 2 tsp molasses over plate. Garnish with 2 tsp pomegranate seeds, 1 tsp nuts and 1 tsp mint.
Beef Shoulder Top Blade (Flat Iron) steaks (IMPS/NAMP 1114D, PSO 1)9 pounds
Salt as needed
Pepper as needed
Pomegranate molasses2 cups
Ground sumac2 tablespoons
Pomegranate seeds1 cup
Toasted pine nuts1/2 cup
Fresh mint chiffonade1/2 cup


Nutrition information per serving: 722 calories; 26 g fat(8 g saturated fat; 12 g monounsaturated fat); 106 mg cholesterol; 624 mg sodium; 86 g carbohydrate; 5.9 g fiber; 38 g protein; 11.9 mg niacin; 0.8 mg vitamin B6; 7.5 mg vitamin B12; 6.5 mg iron; 53.6 mg selenium; 12.3 mg zinc; 146.3 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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