Flank Steak with Warm Moroccan Spices

Name: Flank Steak with Warm Moroccan Spices
Prep time: 25 min
Cook time: 270 min
Total time: 295 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.75 cup olive oil; 0.75 cup apple cider vinegar; 2 tbsp fresh ginger; 1 tbsp garlic; 1.5 tsp salt; 1 tsp ground cinnamon; 1 tsp ground coriander; 1 tsp paprika; 1 tsp sugar; 0.5 tsp ground cumin; 0.5 tsp pepper; 0.25 tsp cayenne; 2 lb beef flank steak

Grilled beef, apple cider vinegar and coriander, warmed with ginger and cinnamon.

4 hr 55 min · Serves 6 · Medium

Method

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Time: Prep 25 min · Cook 270 min · 295 min total
Difficulty: medium

1
In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
2
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.
240 min
3
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 gas grill; 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.
12 min
4
Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
5 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.