Directions:
- In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
- 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 - Grilled Eggplant (Aubergine) and Pepper Salad) seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
- 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 gas grill; close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare, cut to test) 10 to 12 minutes total.
- Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.53 Kcal (2142 kJ) | ||
| Calories from fat | 361.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.22g | 62% | |
|---|---|---|---|
| Cholesterol | 102.79mg | 34% | |
| Sodium | 666.77mg | 28% | |
| Potassium | 546.81mg | 12% | |
| Total Carbs | 2.09g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 237.15 Kcal (993 kJ) | ||
| Calories from fat | 167.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.65g | 62% | |
|---|---|---|---|
| Cholesterol | 47.66mg | 34% | |
| Sodium | 309.12mg | 28% | |
| Potassium | 253.51mg | 12% | |
| Total Carbs | 0.97g | 1% | |
| Sugars | 0.25g | 2% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 14.85g | 64% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.6mg | 19% | |
| Calcium | 25.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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