North African Marinade For Flank Steak Recipes

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GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK



Grilled Balsamic and Soy Marinated Flank Steak image

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

NORTH AFRICAN MARINADE FOR FLANK STEAK



North African Marinade for Flank Steak image

This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."

Provided by diner524

Categories     Steak

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup onion, finely chopped
1 1/2 tablespoons fresh ginger, finely chopped
1 tablespoon minced garlic
1/2 cup olive oil
6 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon dried marjoram
1/4 teaspoon saffron (optional)
2 teaspoons harissa (optional) or 2 teaspoons hot sauce (optional)
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 flank steaks (1 - 1 1/4 lbs each)

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



North African Flank Steak image

A zesty spice rub of coriander, cumin, cinnamon, and thyme enhances the caramelized crust that forms when the steak is pan-seared. From Good Housekeeping's Best Recipes 2004.

Provided by byZula

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 -1 1/4 lb beef flank steak
2 teaspoons vegetable oil

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.

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Top Asked Questions

What is the best marinade for flank steaks?
Here are 7 different options: a basic steak marinade, Chimichurri, a simple BBQ sauce marinade, horseradish & mustard, garlic and rosemary, balsamic vinegar, and a honey ginger and garlic marinade. Enjoy! A delicious and easy Steak Marinade that will make your flank steaks flavourful and tender! CLICK HERE FOR THE RECIPE
How to tenderize the flavorsome flank steak?
Marinade Recipes to Tenderize the Flavorsome Flank Steak. Put the steak in the bowl, and turn to coat. Cover and refrigerate it for minimum 1 hour or up to 8 hours. Remove the steak from the marinade, and slightly oil the grill rack. Place the steak on the grill, and cook for 4-5 minutes per side in medium-rare heat. Now,...
How do you marinate a steak before grilling?
Make sure to massage the bags a couple of times during the marinating time, as this helps to ensure that the steak will be coated in the marinade as much as possible. Right before you are ready to grill, give the steaks one last good massage in the marinade.
How to cook a flank steak on the grill?
Poke steak with a fork all over and on both sides. Put the flank steak into the resealable/ ziplock bag. Pour the marinade into the bag, and seal it up tight. Make sure that all of the meat is covered in the marinade. Refrigerate/ marinate for 24 hours. (Even a little longer is fine!) Heat an outdoor grill to medium-high heat.

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