Take a trip around the world with this easy stew made with onion, tomatoes, chickpeas, dates and green beans. A flavorful grilled Strip Steak is the crowning glory.

Grilled Strip Steak with Moroccan Stew
  • 30 minutes
  • Makes 4 servings
  • Entrée

Grilled Strip Steak with Moroccan Stew


  • 4 beef Strip Steaks Boneless, cut 1 inch thick (about 1 pound)
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 3 teaspoons Rogan Josh or Garam Masala spice blend, divided
  • 1-1/2 cups canned crushed tomatoes
  • 1-1/2 cups reduced-sodium beef stock
  • 1 can (14-1/2 ounces) chickpeas, rinsed, drained
  • 1/2 cup chopped dates
  • 1 cup frozen cut green beans


  1. Heat olive oil in a large skillet over medium heat until hot.  Add onion and 2 teaspoons Rogan Josh. Cook and stir until onion is softened and fragrant, 2 to 4 minutes.

    Cook's Tip: Garam Masala is an aromatic spice blend available in grocery stores and international markets.
  2. Add tomatoes, broth, chickpeas and dates; bring to a boil. Reduce heat and simmer until mixture is thickened, about 15 minutes.  Stir in green beans; simmer 5 minutes.

  3. Meanwhile, season beef steaks with remaining 1 teaspoon Rogan Josh. Place steaks in center of grid over medium, ash-covered coals;  Grill steak, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Carve steaks into thin slices.  Divide tomato mixture evenly among 4 bowls.  Fan beef slices over tomato mixture.

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