North African Marinade For Flank Steak - cooking recipe

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)
Preparation
    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.

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