Flank Steak With Warm Moroccan Spices Recipes

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MOROCCAN FLANK STEAK



Moroccan Flank Steak image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 small flank steak (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
2 1/2 cups low-sodium chicken broth
1 1/2 cups Israeli couscous
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red onion, thinly sliced
1/3 cup pitted black olives, roughly chopped
1/2 teaspoon finely grated orange zest, plus the juice of 1 orange
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 cup grape or cherry tomatoes, halved

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.

GRILLED SPICE-RUBBED FLANK STEAK



Grilled Spice-Rubbed Flank Steak image

Categories     Low Carb     Low Cal     Steak     Summer     Grill/Barbecue     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

2 large garlic cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 lb flank steak, trimmed
Accompaniment: Mixed cherry tomatoes with tamarind dressing

Steps:

  • Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
  • Prepare grill for cooking.
  • Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
  • Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

MOROCCAN FLANK STEAK RECIPE - (4.3/5)



Moroccan Flank Steak Recipe - (4.3/5) image

Provided by á-3145

Number Of Ingredients 12

1 small flank steak (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice
2 1/2 cups low-sodium chicken broth
1 1/2 cups Israeli couscous
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 red onion, thinly sliced
1/3 cup pitted black olives, roughly chopped
1/2 teaspoon finely grated orange zest, plus the juice of 1 orange
1 tablespoon honey
2 tablespoons chopped fresh parsley
1 cup grape or cherry tomatoes, halved

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.

MOROCCAN-INSPIRED FLANK STEAK



Moroccan-Inspired Flank Steak image

Make and share this Moroccan-Inspired Flank Steak recipe from Food.com.

Provided by Kim127

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 -4 lbs flank steaks
1 small onion, minced
1/2 cup olive oil
1/4 cup lemon juice
4 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons flat leaf parsley, chopped
3 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon sherry wine
1 teaspoon dried oregano
1 teaspoon turmeric
1 teaspoon ground black pepper
1/4 teaspoon grated nutmeg (optional)

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 BEEF WITH HONEY SPICE COUSCOUS



Moroccan Beef With Honey Spice Couscous image

Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.

Provided by noway

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 cup honey
1/2 cup olive oil
2 cups water
1/3 cup steak marinade
8 3/4 ounces garbanzo beans
1 cup fresh tomato, chopped
1/3 cup fresh flat-leaf parsley, chopped
10 -12 ounces 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.

Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9

SWEET AND SPICY GRILLED FLANK STEAK



Sweet and Spicy Grilled Flank Steak image

There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.

Provided by Melissa Clark

Categories     dinner, weekday, weeknight, steaks and chops, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons coarsely chopped scallions
1 tablespoon peeled and finely chopped ginger
1 fresh jalapeño, seeded if desired, coarsely chopped
2 garlic cloves, finely chopped
1 tablespoon light brown sugar
Zest of 1/2 lime
2 teaspoons lime juice
1 teaspoon sriracha or other hot sauce (or to taste)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse kosher salt
1 1/2 pounds flank steak

Steps:

  • In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
  • Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
  • When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams

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