Best 2 North African Flank Steak Recipes

Embark on a culinary journey to North Africa with our enticing North African Flank Steak recipe. This delectable dish tantalizes the taste buds with its aromatic blend of spices and the succulent tenderness of flank steak. Marinated in a vibrant mixture of cumin, coriander, paprika, and garlic, the steak is grilled to perfection, delivering a symphony of flavors in every bite. Accompany the succulent steak with a trio of flavorful sauces: a spicy Harissa sauce, a creamy Tahini sauce, and a refreshing Salsa Verde. These sauces add depth and complexity to the dish, creating a harmonious balance of heat, richness, and freshness. Get ready to indulge in a culinary adventure that will transport you to the vibrant streets of North Africa with every bite.

Let's cook with our recipes!

NORTH AFRICAN MARINADE FOR FLANK STEAK

North African Marinade for Flank Steak image

This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."

Provided by diner524

Categories Steak

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup onion, finely chopped
1 1/2 tablespoons fresh ginger, finely chopped
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
1 teaspoon turmeric
1 teaspoon dried marjoram
1/4 teaspoon saffron (optional)
2 teaspoons harissa (optional) or 2 teaspoons hot sauce (optional)
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 flank steaks (1 - 1 1/4 lbs each)

Steps:

Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
TO GRILL THE STEAK:.
Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.

NORTH AFRICAN FLANK STEAK

North African Flank Steak image

A zesty spice rub of coriander, cumin, cinnamon, and thyme enhances the caramelized crust that forms when the steak is pan-seared. From Good Housekeeping's Best Recipes 2004.

Provided by byZula

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 -1 1/4 lb beef flank steak
2 teaspoons vegetable oil

Steps:

In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning steak over once.
Transfer steak to cutting board.
To serve, thinly slice steak diagonally against the grain.

Tips:

Use a meat mallet to tenderize the flank steak before marinating. This will help the marinade penetrate the meat and make it more flavorful.
Be sure to marinate the flank steak for at least 30 minutes, but no longer than overnight. Over-marinating can make the steak tough.
If you don't have time to marinate the steak, you can still make this recipe. Just be sure to cook the steak over medium-high heat for a shorter amount of time.
Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.

Conclusion:

North African flank steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. The flank steak is marinated in a flavorful blend of spices and then grilled to perfection. The result is a tender, juicy steak that is sure to please everyone at the table.

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