Grilled steak and grilled eggplant on a pita bread on a white plate, sitting on a tan napkins on a white plate.

Zesty Moroccan Grilled Beef and Eggplant

Name: Zesty Moroccan Grilled Beef and Eggplant Recipe
Prep time: 12 h
Cook time: 18 min
Yield: 6 Servings
Cuisine: Beef
Ingredients: 1-1/2 to 2 lb Beef Flank Steak; 1 md Eggplant, cut into 1-inch pieces; 6 Whole Wheat Pita Breads, warmed; Salt; 6 8-inch Metal Skewers; Charmoula:; 1-1/2 cups Fresh Cilantro Leaves; 1-1/2 cups Fresh Parsley Leaves; 6 cloves Garlic, coarsely chopped; 1 tbsp Ground Cumin; 1 tbsp Paprika; 1/2 tsp Salt; 1/3 cup Fresh Lemon Juice; 1/3 cup Olive Oil; Toppings:; Grape Tomatoes; Chopped Cucumber; Chopped Red Onion; Plain Yogurt (optional); Additional Items:; Food Processor; 2 Resealable Plastic Storage Bags

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 15 - 25 minutes

Ingredients:

Beef Flank Steak
Eggplant, cut into 1-inch pieces
Whole Wheat Pita Breads, warmed
8-inch Metal Skewers
Salt, to taste

Charmoula:

Fresh Cilantro Leaves
Fresh Parsley Leaves
Garlic, coarsely chopped
Ground Cumin
Paprika
Salt
Fresh Lemon Juice
Olive Oil

Toppings:

• Grape Tomatoes
• Chopped Cucumber
• Chopped Red Onion
• Plain Yogurt (optional)

Additional Items:

• Food Processor
• 2 Resealable Plastic Storage Bags

Directions:

Prepare Charmoula:

Place cilantro, parsley, garlic, cumin and paprika in food processor or blender container.
Cover; process until coarsely chopped.
Add lemon juice and oil; process just until blended.
Season with salt and pepper, as desired.
Cover and refrigerate 1/4 cup Charmoula for serving.

Grilling:

Place beef steak and half of remaining Charmoula in food-safe plastic bag; turn steak to coat.
Place eggplant and remaining Charmoula in another food-safe plastic bag.
Close both bags securely and marinate in the refrigerator 6 hours or as long as overnight.
Preheat grill to medium.
Remove steak and eggplant from marinade; discard marinade.
Skewer eggplant onto metal skewers.
Place the kabobs and steaks on the grill.
Grill kabobs 12 to 14 minutes or until tender, turning occasionally.
Grill steaks for 16 to 21 minutes, for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
When done, remove the kabobs and steaks.
Carve steak across the grain into thin slices.
Season steak and eggplant with salt, as desired.
Serve in pitas with reserved 1/4 cup Charmoula and Toppings, as desired.