NORTH AFRICAN MARINADE
This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.
Provided by Stacey Sweet
Categories African
Time 27m
Yield 1 Cup
Number Of Ingredients 16
Steps:
- Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
- In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
- Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.
Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1
NORTH AFRICAN MARINADE FOR FLANK STEAK
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."
Provided by diner524
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
- Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
- TO GRILL THE STEAK:.
- Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
- Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.
NORTH AFRICAN FLANK STEAK
A zesty spice rub of coriander, cumin, cinnamon, and thyme enhances the caramelized crust that forms when the steak is pan-seared. From Good Housekeeping's Best Recipes 2004.
Provided by byZula
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
- Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning steak over once.
- Transfer steak to cutting board.
- To serve, thinly slice steak diagonally against the grain.
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