Moroccan Inspired Flank Steak Recipes

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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 SKIRT STEAK SALAD WITH CHERMOULA



Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories     Steak     Salad     Sauce     Cilantro     Parsley     Cucumber     Arugula     Pomegranate     Feta     Dinner     Flaming Hot Summer     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 16

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

  • Marinate and grill the steak:
  • Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Assemble the salad:
  • Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
  • Do Ahead
  • Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

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.

MOROCCAN FLANK STEAK



Moroccan Flank Steak image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

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 EGGS



Moroccan-Inspired Eggs image

Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.

Provided by Healthination

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 35m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
6 stalks scallions, sliced
4 cloves garlic, sliced
1 ½ teaspoons ground cumin
1 (14 ounce) can diced tomatoes
1 pinch cayenne pepper, or to taste
sea salt and ground black pepper to taste
½ teaspoon honey
4 large eggs
3 tablespoons roughly chopped fresh cilantro

Steps:

  • Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
  • Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
  • Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 15 g, Cholesterol 372 mg, Fat 23.9 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 5 g, Sodium 463.5 mg, Sugar 8.4 g

MOROCCAN-INSPIRED MEATLOAF



Moroccan-Inspired Meatloaf image

The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up! Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Provided by bstotts

Categories     Meatloaf

Time 2h35m

Yield 12

Number Of Ingredients 25

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large stalk celery, chopped
6 cloves garlic, chopped
1 (3 inch) piece fresh ginger, minced
1 ¼ teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
2 pounds ground lamb
1 pound ground beef
1 ¼ cups dry bread crumbs
¼ cup chopped fresh cilantro
2 large eggs
2 tablespoons chopped fresh mint
1 ½ cups ketchup
¼ medium yellow onion, minced
1 tablespoon pomegranate molasses
1/2 medium chipotle pepper in adobo sauce, minced
1 ½ teaspoons adobo sauce from chipotle peppers
½ teaspoon white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
  • Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
  • Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
  • Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
  • Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
  • Unmold meatloaf onto a large plate. Slice and serve with the sauce.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 20.1 g, Cholesterol 104.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 7.3 g, Sodium 706.2 mg, Sugar 9.6 g

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