Moroccan Flank Steak Recipe 435

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MOROCCAN FLANK STEAK RECIPE - (4.3/5)



Moroccan Flank Steak Recipe - (4.3/5) image

Provided by á-3145

Number Of Ingredients 12

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.

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

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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