Grilled Moroccan Flank Steak

Moroccan Flank Steak
Angus Fergusson/Getty Images
Ratings (6)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
608 Calories
33g Fat
12g Carbs
65g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 608
% Daily Value*
Total Fat 33g 42%
Saturated Fat 10g 48%
Cholesterol 179mg 60%
Sodium 544mg 24%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Protein 65g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flank steak is loaded up with great Moroccan spices. The marinade will keep it tender, but you want to grill this steak hot and fast.

Ingredients

  • 4 pounds/1.8 kg flank steak
  • 1 medium onion
  • 1/2 cup/120 mL lemon juice
  • 1/2 cup/120 mL olive oil
  • 1/2 cup/120 mL minced fresh ginger
  • 2 tablespoons/30 mL minced fresh parsley
  • 2 tablespoons/30 mL soy sauce
  • 1 tablespoon/15 mL ground cumin
  • 1 tablespoon/15 mL chili powder
  • 2 teaspoons/10 mL sherry
  • 2 cloves garlic
  • 1 teaspoon/5 mL dried oregano
  • 1 teaspoon/5 mL turmeric
  • 1 teaspoon/5 mL ground pepper
  • 1/2 teaspoon/2.5 mL sea salt

Steps to Make It

  1. Mix all the ingredients except the flank steak together and mix well. Place the flank steak in a shallow baking dish or resealable bag with the marinade for 4 to 6 hours in the refrigerator.

  2. Remove steaks from marinade and reserve.

  3. Grill steaks to desired doneness (about 5 minutes on each side).

  4. Heat the marinade in a saucepan for 10 minutes.

  5. Cut steaks diagonally into thin slices. Pour marinade over steaks and serve.