North African Flank Steak Recipes

SEARED STRIP STEAKS WITH NORTH AFRICAN-SPICED BUTTER

Steps:

• For the butter: Using a rubber spatula or wooden spoon, work butter in a bowl until it is softened and very spreadable. Add all other ingredients, and mix until thoroughly combined. Place butter in the middle of a piece of plastic wrap, shape butter into a log, wrap it up, and twist the ends of the plastic to close. Place in the refrigerator until firm, at least 30 minutes.
• For the steaks: Pat steaks dry with paper towels, coat with olive oil, and set aside to come to room temperature, at least 5 minutes.
• Heat a large seasoned cast iron skillet or large frying pan over medium-high heat until hot but not smoking, about 3 minutes. Place steaks in pan and cook, undisturbed so they can get well-browned, about 5 minutes per side for medium-rare. Remove steaks to a dish, top with pats of compound butter, and let rest 10 minutes before serving.

NORTH AFRICAN BEEF STEW

Steps:

• Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
• Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

NORTH AFRICAN MARINADE FOR FLANK STEAK

Steps:

• Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
• Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
• TO GRILL THE STEAK:.
• Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
• Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.

NORTH AFRICAN FLANK STEAK

Steps:

• In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
• Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning steak over once.
• Transfer steak to cutting board.
• To serve, thinly slice steak diagonally against the grain.