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Vegiterian

Flank Steak with Warm Moroccan Spices

(hits: 1756 )
Serves 6 servings
Entered/Updated 2006-11-11 01:23:45
Country/Provence not provided
Ingredients:
3/4 cup olive oil
3/4 cup red wine vinegar
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 1/2 tsp salt
1 tsp each ground cinnamon, coriander, paprika, and sugar
1/2 tsp each ground cumin and pepper
1/4 tsp cayenne
About 2 lbs. beef flank steak, fat trimmed
Instructions:
1. In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
2. 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, below); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
3. 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 a gas grill (you can hold your hand 1 to 2 inches above grill level only 3 to 4 seconds); 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. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
Notes:
Prep time about 30 minutes, plus at least 4 hours to marinate. Serve with Creamy Cumin-and-Garlic Potato Gratin and Grilled Eggplant and Pepper Salad.
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