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Flank Steak with Warm Moroccan Spices

Recipe Date:
October 27, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 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

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.