Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Flank Steak with Warm Moroccan Spices

Recipe Date:
October 27, 2015
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 3/4 cup olive oil
  • 3/4 cup red wine vinegar
  • 2 tbsps minced fresh ginger
  • 1 tbsp minced garlic
  • 1 1/2 tsps salt
  • 1 tsp ground cinnamon
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground pepper
  • 1/4 tsp cayenne
  • 2 lbs beef flank steak, fat trimmed
Directions

1. Whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
2. Rinse flank steak and pat dry; put in a 1 gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
3. Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill; close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center, 10-12 minutes total.
4. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.