North African Marinade For Flank Steak

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 combine all the ingredients except steaks in a bowl and mix well. (marinade can be kept refrigerated for 7 to 10 days.).
• 2 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.
• 3 to grill the steak:.
• 4 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.
• 5 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.