Flank Steak With Warm Moroccan Spices

1. 1

   In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.

2. 2

   Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag.

3. 3

   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.

4. 4

   Chill for at least 4 hours and up to 1 day.

5. 5

   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.

6. 6

   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.

7. 7

   Transfer steak to a platter or rimmed board and let rest 5 minutes.

8. 8

   Then cut across the grain into thin, slanted slices.

* Per serving · 4 servings · Values may vary.