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.
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
How to Make It
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.
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.
Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
For marinade, I substituted apple cider vinegar and omitted coriander. I poured the marinade over the steak, then baked it in the oven, 450 degrees for 18 minutes --delicious and easy enough for guests! My family loves this recipe and asks me to repeat it. I served it with steamed broccoli and baked sweet potato planks.
Wonderful flavor -- mild & fragrant, not spicy; different & great. I reduced the olive oil and red wine vinegar to 2/3 C (each), but kept the seasoning the same. Nice change from all the soy based marinades. Definitely worthy of company. This is a keeper. I served this with roasted sweet potatoes, steamed broccoli w/olive oil and a bottle of Turley's Zinfandel.
We loved this. Followed the recipe with a single exception - used white wine vinegar instead of red because we were out - but otherwise right on. Our 5-yr-old and 3-yr-old ate a ton and it was good enough for company.
Superb recipe if you are in the mood for something different. We made it exactly as written and it was exotic tasting and delicious! We paired with Quinoa and Pistachio Salad with Moroccan Pesto http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906364
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!