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Johnson Estate Winery

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 Chautauqua Rouge.
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

1. Mix all ingredients except the steak, in a bowl.
2. Score steak (1-1 1⁄2” parallel scores, repeat to make a diamond shape – do this on both sides).
3. Marinate steak, preferably overnight.
4. Grill steak to desired doneness on grill or in oven broiler.
5. Meanwhile, bring marinade to a boil for about five minutes.
6. To serve, slice the steak in thin strips on a diagonal. Serve with warm marinade and garnish with chopped cilantro. 

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