Ingredients
-
3/4
-
3/4
-
2
-
1
-
1 1/2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
2
-
-
Directions
Flank Steak With Warm Moroccan Spices, Posting this for N A M E game Serve this with Grilled Eggplant and Pepper Salad recipe#200475 , Posting this for N A M E game Serve this with Grilled Eggplant and Pepper Salad recipe#200475
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Steps
|
1
Done
|
In a Glass Measure, Whisk Together Olive Oil, Vinegar, Ginger, Garlic, Salt, Cinnamon, Coriander, Paprika, Sugar, Cumin, Pepper, and Cayenne. |
|
2
Done
|
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
Done
|
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
Done
|
Transfer Steak to a Platter or Rimmed Board and Let Rest 5 Minutes. Then Cut Across the Grain Into Thin, Slanted Slices. |
