Sizzling Flank Steak Middle Eastern Style Recipes

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SIZZLING FLANK STEAK MIDDLE EASTERN STYLE



Sizzling Flank Steak Middle Eastern Style image

From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled.

Provided by Oolala

Categories     Southwest Asia (middle East)

Time 8h15m

Yield 9 serving(s)

Number Of Ingredients 15

1 medium onion, grated
5 tablespoons fresh lemon juice (about 2 medium lemons)
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
2 tablespoons gingerroot, grated
2 tablespoons light soy sauce
1 tablespoon ground cumin
1 tablespoon chili powder
2 garlic cloves, minced
2 teaspoons dry sherry (optional)
1 teaspoon turmeric
1 teaspoon dried oregano
1 teaspoon black pepper
2 lbs flank steaks, visible fat removed
fresh cilantro stem

Steps:

  • Mix all marinade ingredients in a shallow baking dish.
  • Add the meat, turning once to coat.
  • Cover and refrigerate overnight, turning the meat occasionally.
  • Remove the meat from the marinade, reserving the marinade.
  • Grill meat to desired doneness, about 5 minutes per side for medium.
  • Transfer the meat to a platter and let stand about 5 minuted to stabilize juices.
  • Meanwhile, strain marinade into a small saucepan and dicard the solids.
  • Bring the marinade to a boil over high heat, 3-5 minutes.
  • Cook for 1-2 minutes.
  • Cut meat on the diagonal into thin slices and pour marinade over the meat. Garnish with cilantro sprigs.

Nutrition Facts : Calories 197.8, Fat 10.2, SaturatedFat 3.7, Cholesterol 68.5, Sodium 295.1, Carbohydrate 3.6, Fiber 0.9, Sugar 0.9, Protein 22.4

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.

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