Grilled Skirt Steakwith Tagine Spices

Serves 4



  • 1 tsp Hungarian sweet paprika
  • 2 tsp ground coriander
  • 1/4 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • (4) 6 oz skirt steaks
  • 2 cups English cucumbers, sliced
  • 8 dates, pits removed and torn into small pieces
  • 1/4 red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 cup slivered almonds, toasted in the oven at 350ºF for 10 minutes
  • 1/4 cup mint leaves, torn
  • 1 cup Greek yogurt
  • 1 lemon, fresh juice and zest
  • 1 tbsp honey
  • fresh cracked pepper, kosher salt


  • Preheat grill to medium-high flame.
  • Bring steaks to room temperature.
  • In a small mixing bowl, combine spices and rub all over steaks with salt and pepper.
  • Oil grill if necessary and cook steaks on one side, for 4 minutes, then flip over for another 4 minutes for medium-rare.
  • Allow steaks to rest.
  • While steaks rest, combine cucumbers, dates, red onion, olive oil and red wine vinegar.
  • Whisk together yogurt, lemon juice and honey in a small mixing bowl.
  • Season with salt and pepper.
  • Spread yogurt on each platter or plate.
  • Slice steak and arrange on yogurt.
  • Arrange salad on top of steaks and garnish with almonds and mint leaves.

Pair with




Enjoy this steak with Beringer Founders’ Estate Smooth Red Blend, a fusion of Cabernet, Merlot, Syrah and Petite Sirah. The blend displays flavors of ripe raspberries, blackberries and plums with a hint of brown spice and vanilla that lead to a smooth finish, hence its name.