Food recipes
Flank Steak With Warm Moroccan Spices
Flank Steak With Warm Moroccan Spices Ingredients: oil, olive, salad or cooking vinegar, red wine spices, ginger, ground spices, garlic powder salt, table spices, cinnamon, ground spices, coriander seed spices, paprik...
Flank Steak With Warm Moroccan Spices
Ingredients:
oil, olive, salad or cooking
vinegar, red wine
spices, ginger, ground
spices, garlic powder
salt, table
spices, cinnamon, ground
spices, coriander seed
spices, paprika
sugars, granulated
spices, cumin seed
spices, pepper, black
spices, pepper, red or cayenne
beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Directions:
In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
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.
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.
Transfer steak to a platter or rimmed board and let rest 5 minutes.
Then cut across the grain into thin, slanted slices.
Ingredients:
oil, olive, salad or cooking
vinegar, red wine
spices, ginger, ground
spices, garlic powder
salt, table
spices, cinnamon, ground
spices, coriander seed
spices, paprika
sugars, granulated
spices, cumin seed
spices, pepper, black
spices, pepper, red or cayenne
beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Directions:
In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
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.
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.
Transfer steak to a platter or rimmed board and let rest 5 minutes.
Then cut across the grain into thin, slanted slices.