Flank Steak With Warm Moroccan Spices |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 6 |
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Posting this for N.A.M.E. game. Serve this with Grilled Eggplant and Pepper Salad Grilled Eggplant (Aubergine) and Pepper Salad. Ingredients:
3/4 cup olive oil |
3/4 cup red wine vinegar |
2 tablespoons fresh ginger, minced |
1 tablespoon garlic, minced |
1 1/2 teaspoons salt |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1 teaspoon paprika |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon pepper |
1/4 teaspoon cayenne |
2 lbs beef flank steak, fat trimmed |
Directions:
1. In a glass measure, 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 - 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.
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 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.
4. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
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