STREAMING NOW: Eden Eats

Flank Steak With Warm Moroccan Spices

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Posting this for N.A.M.E. game. Serve this with Grilled Eggplant and Pepper Salad Grilled Eggplant (Aubergine) and Pepper Salad.”
READY IN:
4hrs 55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
  2. Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for grilled eggplant and pepper salad - recipe#200475) seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
  3. Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on gas grill; close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare, cut to test) 10 to 12 minutes total.
  4. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: