Recipe

Flank Steak With Warm Moroccan Spices Recipe

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Ingredients

Directions

Step #1 In a glass measure, pepper, ginger, garlic, coriander, salt, whisk together olive oil, cinnamon, cumin, paprika, vinegar, sugar, & cayenne.
Step #2 Rinse flank steak & pat dry; put in a 1-gallon zip-lock plastic bag.
Step #3 Pour in all but about 3/4 c of the marinade (save remaining for grilled eggplant & pepper salad - recipe#200475) seal bag & turn to coat meat well.
Step #4 Chill for at least 4 hrs & up to 1 day.
Step #5 Lift steak from marinade (discard used marinade) & 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.
Step #6 Cook steak, until browned on both sides & still pink in the center (medium-rare, turning every once in awhile, cut to test) 10 to 12 mins total.
Step #7 Transfer steak to a platter or rimmed board & let rest 5 mins.
Step #8 Then cut across the grain into thin, slanted slices.
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