Grilled Moroccan Spices With Flank Steak Recipes

GRILLED MOROCCAN SPICES WITH FLANK STEAK

GRILLED MOROCCAN SPICES WITH FLANK STEAK image

Number Of Ingredients 15

Ingredients

Ingredients:
1 medium onion
1/2 cup olive oils
5 tablespoon lemon juice
2 tablespoon soy sauce
2 tablespoon minced fresh parsley
5-1/2 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons sherry
1 teaspoon turmeric
1 teaspoon dried oregano
1 teaspoon coarsely ground pepper
2 large garlic clove
4 pounds flank steak

Steps:

Instructions: Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to marinade, turning to coat. Cover and refrigerate overnight. Grill steaks to desired degree of doneness, about 8 minutes on each side. Heat marinade in saucepan. Cut steaks diagonally into thin slices. Pour some marinade over. Garnish with cilantro and serve.

MOROCCAN FLANK STEAK

Moroccan Flank Steak image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small flank steak (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
2 1/2 cups low-sodium chicken broth
1 1/2 cups Israeli couscous
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red onion, thinly sliced
1/3 cup pitted black olives, roughly chopped
1/2 teaspoon finely grated orange zest, plus the juice of 1 orange
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 cup grape or cherry tomatoes, halved

Steps:

Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.

FLANK STEAK WITH WARM MOROCCAN SPICES

Flank Steak With Warm Moroccan Spices image

Make and share this Flank Steak With Warm Moroccan Spices recipe from Food.com.

Provided by Chabear01

Categories Steak

Time 4h55m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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 - recipe#200475) 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 : Calories 554.5, Fat 41.3, SaturatedFat 9.6, Cholesterol 77.1, Sodium 663.2, Carbohydrate 2.4, Fiber 0.6, Sugar 0.8, Protein 41.9

MOROCCAN-INSPIRED FLANK STEAK

Moroccan-Inspired Flank Steak image

Make and share this Moroccan-Inspired Flank Steak recipe from Food.com.

Provided by Kim127

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 lbs flank steaks
1 small onion, minced
1/2 cup olive oil
1/4 cup lemon juice
4 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons flat leaf parsley, chopped
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon sherry wine
1 teaspoon dried oregano
1 teaspoon turmeric
1 teaspoon ground black pepper
1/4 teaspoon grated nutmeg (optional)

Steps:

Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
Preheat grill from medium heat.
Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.

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2006-08-16 Step 1. 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 …
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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); 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 a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); 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.

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