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Flank Steak with Warm Moroccan Spices

Thayer Allyson Gowdy
Total time 30 mins
Yield Makes 6 servings
The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine.

Ingredients

  • 3/4 cup olive oil
  • 3/4 cup red wine vinegar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne
  • About 2 lbs. beef flank steak, fat trimmed

Nutrition Information

  • calories 303
  • caloriesfromfat 56 %
  • protein 31 g
  • fat 19 g
  • satfat 5.9 g
  • carbohydrate 0.8 g
  • fiber 0.0 g
  • sodium 251 mg
  • cholesterol 76 mg

How to Make It

  1. In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.

    Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.

  2. Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.

  3. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.

  4. Note: Nutritional analysis is per serving.