Moroccan Flank Steak
Recipe Date:
July 11, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This “great-on-the-grill” flank steak recipe has been a family favorite for years, and I do not remember its origins. Wonderful with couscous or rice and fresh summer vegetables. Serve with Johnson Estate Cabernet Sauvignon.
Ingredients
- 1 medium onion, finely chopped
- 5 tbsps lemon juice
- 2 tbsps minced parsley
- 1 tbsp ground cumin
- 2 tbsps Johnson Estate Cream Sherry
- 1 tsp dried oregano
- 2 large cloves of garlic, minced
- 3/8 cup olive oil
- 2 tbsps soy sauce
- 1 1/2 tbsps fresh ginger, minced
- 1 tbsp chili powder
- 1 tsp turmeric
- 1 tsp ground black pepper
- 4 lbs flank steak
Directions
Mix all ingredients except the steak, in a bowl. Score steak (1-1 1⁄2” parallel scores, repeat to make a diamond shape – do this on both sides). Marinate steak, preferably overnight.
Grill steak to desired doneness on grill or in oven broiler. Meanwhile, bring marinade to a boil for about five minutes.
To serve, slice the steak in thin strips on a diagonal. Serve with warm marinade and garnish with chopped cilantro.
