Kasbah Flank With Grilled Salsa Recipe

Name: Kasbah Flank With Grilled Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 1 teaspoon whole fenugreek seed; 1 teaspoon whole cumin seed; 4 green cardamom pods; 1/2 teaspoon whole coriander; 1/4 teaspoon ground mace; 1/4 teaspoon ground allspice; 1/2 teaspoon smoked sweet paprika; 1 teaspoon kosher salt; The Rest; 1 pound flank steak; 1/2 preserved lemon; 1 cup frozen artichoke hearts (defrosted); 1/2 cup chopped green and black olives (use what you have - I had green lemon olives and oil cured black olives); 1 cup diced tomato; 1 tablespoon chopped fresh parsley; 1 teaspoon dried mint; 1 tablespoon olive oil - the good stuff; olive oil - the cooking stuff; feta cheese

Servings: persons

Rub
1 teaspoon whole fenugreek seed
1 teaspoon whole cumin seed
4 green cardamom pods
1/2 teaspoon whole coriander
1/4 teaspoon ground mace
1/4 teaspoon ground allspice
1/2 teaspoon smoked sweet paprika
1 teaspoon kosher salt
The Rest
1 pound flank steak
1/2 preserved lemon
1 cup frozen artichoke hearts (defrosted)
1/2 cup chopped green and black olives (use what you have - I had green lemon olives and oil cured black olives)
1 cup diced tomato
1 tablespoon chopped fresh parsley
1 teaspoon dried mint
1 tablespoon olive oil - the good stuff
olive oil - the cooking stuff
feta cheese

1
Toast the whole spices in a dry skillet for a few minutes until the smell fragrant and fabulous. Put them in a grinder (or use a mortar and pestle) along with the remaining spices but not the salt. Grind everything into a coarse powder. Then stir the salt in. Sprinkle evenly over both sides of the steak and let it sit for about a half an hour.
2
Heat the grill to medium high. Drizzle steak, lemon and artichokes with the cooking olive oil. Put the steak on then verrry carefully lay the artichokes across the bars of the grill so they don't fall through. Put the lemon on too. Grill for 2-3 minutes and flip the steak, then verrrrrry carefully flip the artichokes. Flip the lemon.
3
In another couple minutes, flip the steak again and pull the artichokes and lemon off - they should be nicely marked but not burnt. Flip the steak one last time and in aboute a minute it should be medium rare. Pull it off and head in.
4
While the steak rests, roughly chop the artichokes and lemon. Mix them with the tomatoes, olives and herbs. If everyone in your house likes feta, mix that in too (about a 1/4 cup should do) if not serve it piled on the side.
5
Slice the steak and serve up! Pretend you are in Africa (which is how hot it is here - did I mention that?)

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Rub, 1 teaspoon whole fenugreek seed, 1 teaspoon whole cumin seed, 4 green cardamom pods, and more.

Yes, Kasbah Flank With Grilled Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kasbah Flank With Grilled Salsa

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