Ingredients
-
1
-
1 1/2
-
1
-
1/2
-
6
-
2
-
1
-
1/4
-
1
-
1
-
1
-
1
-
1/4
-
2
-
2
Directions
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 , Excellent, diner524 The marinade was perfect with our flank steak, and it broiled so nicely and had plenty of flavor )Our summer weather took a break today and brought a little rain shower, so I chose to broil instead of grill But that was the only change I made to this recipe ) Made for ZWT #9 (North Africa)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All the Ingredients Except Steaks in a Bowl and Mix Well. (marinade Can Be Kept Refrigerated For 7 to 10 Days.). |
|
2
Done
|
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. |
|
3
Done
|
to Grill the Steak: |
|
4
Done
|
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. |
|
5
Done
|
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. |
