Tender steak salad with warm Moroccan spices, roasted parsnips, and a tangy lime-honey dressing.
Exotic Moroccan-Style Steak Salad
Tender steak salad with warm Moroccan spices, roasted parsnips, and a tangy lime-honey dressing.
Equipment
- Mixing bowl
Ingredients
- 2 pounds flank steak
- 1/4 cup soy sauce
- 4 tablespoons dry red wine
- Salt to taste
- 1/2 teaspoon ground black pepper
- 2 parsnips peeled and sliced lengthways
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 cup lettuce leaves shredded
- 1/2 cup pomegranate seeds
Instructions
- Marinate the flank steak in soy sauce, wine, salt, and black pepper in a ceramic bowl.
- Refrigerate for 2 hours.
- Preheat the Air Fryer to 400°F.
- Lightly grease the cooking basket.
- Place the steak in the basket and top with parsnips.
- Sprinkle with paprika, onion powder, garlic powder, coriander, and allspice.
- Cook for 7 minutes, then turn the steak and cook for an additional 5 minutes.
- While the steak cooks, prepare the dressing by mixing olive oil with lime juice and honey.
- Combine shredded lettuce and roasted parsnips in a salad bowl.
- Toss with the dressing.
- Slice the steak and arrange it on top of the salad.
- Sprinkle with pomegranate seeds and serve.
Notes & Wine Advice
Wine Advice
Pair with a medium-bodied red wine such as Merlot or Syrah for a complementary experience.
Nutrition values
Calories: 522 kcal | Carbohydrates: 28.2 g | Protein: 51.3 g | Fat: 21.7 g | Sugar: 13.5 g