Carthagenian Flank Steak Recipes

CARTHAGENIAN FLANK STEAK

Carthagenian Flank Steak image

This recipe was adapted from a gourmet and international recipe website. The flavors sound wonderful and I will be making this soon. The african recipe can also be found in the Zaar World Tour 2005 swap.

Provided by lauralie41

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup onion, finely chopped
1 tablespoon garlic, chopped
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon turmeric
1 teaspoon dried marjoram
salt and pepper
1 (2 lb) flank steaks

Steps:

Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight.
Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.

Nutrition Facts : Calories 652.4, Fat 46, SaturatedFat 11.6, Cholesterol 154.2, Sodium 690.9, Carbohydrate 8.3, Fiber 1.5, Sugar 2.8, Protein 49.9

CARTHAGENIAN FLANK STEAK

CARTHAGENIAN FLANK STEAK image

Very easy and oh so North African. Do not over cook this please. 130 degrees internal temperature is about right. I got this recipe from a web site, The Gutsy Gourmet, and have made it several times. Everyone loves it. You can use other cuts of beef the flank steak is just traditional. Be sure to read the notes at the end of the...

Provided by Dave Mathews

Categories Beef

Time 2h15m

Number Of Ingredients 12

Ingredients

1 c onions, finely chopped
1 Tbsp garlic, chopped
1/2 c olive oil
1/2 c lemon juice
2 Tbsp soy sauce
1 Tbsp dry sherry
1/8 c dried oregano or 1/4 cup fresh
2 tsp harissa
1 tsp turmeric, ground
1 tsp marjoram, dried
2 lb flank steak
salt and pepper

Steps:

1. Combine all the ingredients in a plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight
2. Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.
3. If you don't like it so hot, spicy wise, reduce the amount of harissa or use another hot sauce. I have used Franks to good affect. If you do use fresh oregano let the steak marinate for at least 2 hours. If you use a thicker cut of meat then overnight marinade is necessary.

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