North African Marinade Recipes

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

Ingredients

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 MARINADE

North African Marinade image

This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.

Provided by Stacey Sweet

Categories African

Time 27m

Yield 1 Cup

Number Of Ingredients 16

Ingredients

1 cup diced onion
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
1/2 cup paprika
1 tablespoon coriander seed
2 teaspoons craked black peppercorns
2 teaspoons cardamom pods
1 teaspoon hot red pepper flakes
1 teaspoon fenugreek seeds
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 tablespoon salt
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons chicken stock or 2 tablespoons water

Steps:

Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.

Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1

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