Moroccan Beef Hors d’Oeuvres

This lovely little nibble is always a big hit at parties. It adds a hearty touch to round out a menu of veggies, dip and canapes. The spices and salt break down the meat as it marinates overnight, resulting in tender, delicious morsels.

If you have a chaffing dish, or even a fondue pot, you may want to use it to serve the Moroccan Beef Hors d’Oeuvres to keep them from getting cold. If you have any left over, count yourself lucky because these are totally snackable.

The key here is to use dry heat, like that of a flat griddle rather than a frying pan, which will hold the moisture and stew the meat.

Moroccan Beef Hors d’Oeuvre – makes 4-6 party nibble servings, 2-4 dinner servings

1 lb sirloin tip, cut into 1 inch cubes.
2 T + 1 T olive oil
1 clove garlic, pressed, or crushed and minced
1 1/2 t paprika
1 1/2 t cumin
1 t ginger
1 t turmeric
1 1/2 t paprika
1/2 t cinnamon
1 t sea salt
1/2t freshly ground black pepper

Combine 2 tablespoons of olive oil with garlic in a large bowl. Combine salt and spices in a small separate bowl.

Pat the meat dry and toss with the olive oil mixture. Using your hands, rub the dry spice mixture into the meat. Cover and refrigerate for at least 6 hours or up to over night.

Spread a griddle with the last tablespoon of olive oil and bring to medium-high heat. Add the meat and sear all sides. Cook to desired doneness.

Serve with miniature appetizer forks or picks. Also great served over couscous.