MOROCCAN-INSPIRED FLANK STEAK
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
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.
MOROCCAN FLANK STEAK RECIPE - (4.3/5)
Provided by á-3145
Number Of Ingredients 12
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 HOAGIES
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the rolls: Preheat a grill or grill pan to medium-high heat.
- Halve the rolls horizontally and remove some of the bread from the insides of the top halves. Drizzle the rolls evenly with the olive oil and grill until lightly toasted, 2 to 3 minutes. Remove to a tray and rub the toasted sides of the rolls with the garlic. Set aside.
- For the filling: Sprinkle the steak evenly on both sides with 1 teaspoon salt. Drizzle the onion slices with 1 teaspoon olive oil and sprinkle with the remaining 1/2 teaspoon salt, being careful to keep the slices intact so that they are easier to grill. Place the steak and onions on the grill and cook until an instant-read thermometer inserted in the steak reads 135 degrees F and the onions are deep golden, 5 to 6 minutes per side. Allow the steak to rest for 10 minutes before slicing.
- Meanwhile, combine the olives, basil, sun-dried tomatoes, capers, lemon juice, anchovy paste, oregano, roasted peppers and remaining 2 tablespoons olive oil in a large bowl. Mix well to combine. Thinly slice the steak against the grain. Add the sliced steak to the filling, along with the grilled onions and any accumulated juices from the plate. Toss well to combine.
- Place two slices of provolone on each toasted roll. Fill each roll with 1 cup arugula. Divided the steak filling among the rolls. Cut them in half and serve.
MOROCCAN BEEF WITH HONEY SPICE COUSCOUS
Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.
Provided by noway
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Marinade:.
- Combine vinegar and seasonings, stir well.
- Add honey and oil, stirring until blended.
- Remove 1/3 cup marinade; set aside for preparing couscous.
- Slice steak diagonally into thin slices.
- Place steak in marinade, turning to coat.
- Marinate in refrigerator 1 hour or up to overnight.
- Remove steak from marinade, discarding marinade.
- Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
- Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
- While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
- Bring to a boil over high heat.
- Stir in couscous, cover, and remove from heat.
- Let stand for 5 minutes, then fluff with a fork and serve with steak.
Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9
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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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