Rescue dinner with grilled Moroccan steak

Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high.

In a small bowl, whisk together oil, cumin, marjoram, cinnamon, cardamom, salt, pepper and nutmeg. Mix well and brush mixture all over both sides of steak. Grill steak 5 minutes per side for medium-rare. Remove steak from pan and let stand 5 minutes.

Meanwhile, to make the salsa, arrange zucchini slices around steak on grill pan. Grill 2 minutes per side, until charred and tender. Remove from pan and dice. Transfer zucchini to a medium bowl and add tomato, parsley, mint, onion and lemon juice. Season to taste with salt and pepper.

Cut steak crosswise, against the grain, into thin strips. Top steak with salsa just before serving.

Prep time: 10-15 minutes. Cook time: 10 minutes.

Toast ¼ cup slivered almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown.

Add 2 cups quick-cooking white rice, one 14-ounce can unsweetened coconut milk, and ¼ cup water and bring to a boil. 

Cover, remove from the heat, and let stand for 5 minutes. 

Season with salt and freshly ground pepper.

Slightly thaw 2 cups prepared mango sorbet. Stir in 1 cup chopped strawberries and return the sorbet to the freezer. Freeze for about 30 minutes, until firm. 

Spread 4 teaspoons seedless strawberry preserves into the bottom of 4 mini sponge cakes. Spoon the sorbet into the cakes and garnish with fresh strawberry slices if desired.