Best Flank Steak With Moroccan Spices Recipes

MOROCCAN-INSPIRED FLANK STEAK

Moroccan-Inspired Flank Steak image

Make and share this Moroccan-Inspired Flank Steak recipe from Food.com.

Provided by Kim127

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 -4 lbs flank steaks
1 small onion, minced
1/2 cup olive oil
1/4 cup lemon juice
4 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons flat leaf parsley, chopped
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon sherry wine
1 teaspoon dried oregano
1 teaspoon turmeric
1 teaspoon ground black pepper
1/4 teaspoon grated nutmeg (optional)

Steps:

Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
Preheat grill from medium heat.
Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.

HOT 'N' SPICY FLANK STEAK

Hot 'n' Spicy Flank Steak image

With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons brown sugar
3 tablespoons red wine vinegar
3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1-1/2 teaspoons crushed red pepper flakes
1-1/2 teaspoons paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon seasoned salt
3/4 teaspoon garlic powder
3/4 teaspoon dried parsley flakes
1 beef flank steak (1-1/2 pounds)

Steps:

In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA

Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

Marinate and grill the steak:
Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the salad:
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
Do Ahead
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.