Mohammeds Flank Steak with North African Marinade

Name: Mohammeds Flank Steak with North African Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped onions; 1 1/2 tablespoons peeled and finely chopped fresh ginger; 1 tablespoon minced garlic; 1/2 cup olive oil; 6 tablespoons fresh lemon juice; 2 tablespoons soy sauce; 1 tablespoon dry sherry; 1/4 cup chopped fresh cilantro; 1 tablespoon chili powder; 1 tablespoon ground cumin; 2 teaspoons harissa or Asian chili-garlic sauce; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon turmeric; 1 teaspoon dired marjoram; 1/4 teaspoon saffron threads (optional); Two 1- to 1 1/4-pound flank steaks

Servings: persons

1 cup finely chopped onions
1 1/2 tablespoons peeled and finely chopped fresh ginger
1 tablespoon minced garlic
1/2 cup olive oil
6 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons harissa or Asian chili-garlic sauce
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon turmeric
1 teaspoon dired marjoram
1/4 teaspoon saffron threads (optional)
Two 1- to 1 1/4-pound flank steaks

1
In a small bowl, combine the marinade ingredients and mix well.
2
Pierce the steaks all over on both sides with a sharp fork.
3
Place in a large zip-top plastic bag.
4
Pour the marinade over, seal the bag, and squish everything to coat the meat well.
5
Let marinate in the refrigerator overnight, turning the bag occasionally.
6
Let it come to room temperature before cooking.
7
Light a charcoal fire or preheat your gas grill on high.
8
Oil the grills cooking surface.
9
Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.
10
Pat the steaks dry, place it on the grill, and cook 5 to 6 minutes per side for medium-rare or to your desired degree of doneness.
11
Remove to a platter, cover loosely with aluminum foil, and let rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
12
Serve immediately.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup finely chopped onions, 1 1/2 tablespoons peeled and finely chopped fresh ginger, 1 tablespoon minced garlic, 1/2 cup olive oil, and more.

Yes, Mohammeds Flank Steak with North African Marinade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!