Moroccan Spice Dusted Flank Steak Recipes

MOROCCAN FLANK STEAK

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 BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.

MOROCCAN FLANK STEAK RECIPE - (4.3/5)

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

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.