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5 from 1 vote

Ras El Hanout Steak with Yogurt, Pomegranate, and Arugula

Warm spiced steak pairs with cooling yogurt and a sweet pomegranate syrup. A bit of fresh mint brightens everything up. Chopped toasted walnuts make an excellent addition, if you like them.
Course Main Course
Cuisine African, Middle Eastern
Keyword African, beef, easy, egg-free, flank steak, Middle Eastern, nut-free, pomegranate, ras el hanout, skirt steak, steak, yogurt
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 2
Calories 412kcal
Author Jenny Ross

Ingredients

Ras El Hanout Steak

  • 1 pound skirt steak or flank steak, use ribeye for high fat
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda optional, helps with browning and tenderizes
  • 1 tablespoon ras el hanout

Yogurt

  • 1 garlic clove minced, optional
  • 1/2 cup yogurt unsweetened
  • salt to taste

Pomegranate Drizzle

  • 1/4 cup pomegranate juice
  • 2 tablespoons allulose or stevia glycerite to taste
  • salt to taste

For Serving

  • 1/4 cup mint
  • 2 cups arugula or fresh pea shoots
  • lemon slices optional

Instructions

  • Combine all steak ingredients, tossing to coat evenly and set aside to marinate at room temperature for 15 minutes (or refrigerate for up to 8 hours).
  • Stir together the yogurt and garlic and season to taste with salt. Set aside.
  • Combine the pomegranate juice and allulose in a small pot. Bring to a simmer and reduce by half, or until you have a syrup. Season to taste with a small pinch of salt. Set aside (it will thicken more as it cools so may need to be briefly reheated just before serving if it is too thick).
  • Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the steak on the prepared sheet and broil on high for 4-5 minutes per side. Remove from oven and allow the steaks to rest for 10 minutes before slicing against the grain.
  • To serve, spread yogurt on two plates. Top with sliced beef, drizzle with pomegranate syrup, and sprinkle with mint. Serve with arugula and lemon alongside.

Notes

To make your own ras el hanout mix the following (makes enough for this recipe):
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon allspice
  • 1/8 teaspoon black pepper
  • pinch cloves
  • pinch cayenne
Protein:Energy Quotient [calories]: 1.78

Nutrition

Calories: 412kcal | Carbohydrates: 10g | Protein: 55g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 538mg | Potassium: 943mg | Fiber: 2g | Sugar: 6g | Vitamin A: 776IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 6mg