MOROCCAN FLANK STEAK RECIPE - (4.3/5)
Provided by á-3145
Number Of Ingredients 12
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
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
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.
OVEN STEAK
Here's a fast, fuss-free way to cook the perfect steak-no smoky stovetop cooking necessary. The secret to getting a nice sear is to preheat the skillet in the oven. When the meat hits the hot surface, it creates a delectable crust.
Provided by Food Network Kitchen
Time 45m
Yield 2 steaks
Number Of Ingredients 5
Steps:
- Sprinkle both sides of the steaks all over with 1 teaspoon salt and 1/4 teaspoon pepper, then let sit out at room temperature for 30 minutes.
- Meanwhile, position a rack in the center of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 450 degrees F.
- Carefully remove the hot skillet from the oven and add the steaks, making sure they are spaced apart, so they don't steam. Top each steak with 1 sprig of thyme, one-half sprig of rosemary and 1 tablespoon cold butter. Return the skillet to the oven and cook until the undersides of steaks are well browned, about 4 minutes.
- Carefully remove the skillet from the oven and flip the steaks using tongs, then continue to cook until desired doneness, about 2 minutes more for medium-rare and 3 minutes more for medium. Remove the steaks from the skillet and let rest 5 to 10 minutes before slicing and serving.
GRANDMA DOREEN'S FLANK STEAK
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a shallow non-reactive dish spread 2 garlic cloves and half the ginger slices so that all parts of the meat will come in contact with them. Rub the meat with the sesame oil and red pepper flakes and place the steak onto the garlic and ginger. Spread the remaining garlic and ginger over the meat and pour the red wine, soy sauce, and 2 tablespoons of honey into the dish. Cover with plastic warp and marinate for 2 hours or overnight. Turn the meat once during marinating.
- Heat a barbecue or grill. Cook the meat for 5 to 7 minutes on each side depending on the thickness of the meat. This may also be cooked under the broiler or, on the stove if you have a large enough skillet. The marinade can be used by bringing it to a boil in a saucepan and then straining.
- After removing it from the heat, let the flank steak sit for a few minutes, then slice thinly against the grain and serve in its own juices with cooked marinade sauce drizzled on top.
EASY MARINATED FLANK STEAK
I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when we're having company. -Debbie Bonczek, Tariffville, Connecticut
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first 7 ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, on an oiled rack over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain. Freeze option: Freeze beef with marinade in freezer container. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.
Nutrition Facts : Calories 192 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 145mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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FLANK STEAK WITH WARM MOROCCAN SPICES - SUNSET MAGAZINE
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5/5 (2)Total Time 30 minsServings 6Calories 303 per serving
- In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne. 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.
- 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 a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); 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.
- Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
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