Best 5 Flank Steak With Moroccan Spices Recipes

MOROCCAN-INSPIRED FLANK STEAK

Steps:

• Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
• Preheat grill from medium heat.
• Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
• When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.

MOROCCAN FLANK STEAK RECIPE - (4.3/5)

Steps:

• Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside. Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm. Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt. Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.

HOT 'N' SPICY FLANK STEAK

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA

Steps:

• Marinate and grill the steak:
• Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
• Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Assemble the salad:
• Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
• Do Ahead
• Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.