Flank Steak With Warm Moroccan Spices

Total Time: 4 hrs 55 mins Preparation Time: 25 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 6
• 3/4 cup olive oil
• 3/4 cup red wine vinegar
• 2 tablespoons fresh ginger, minced
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne
• 2 lbs beef flank steak, fat trimmed

Recipe

• 1 in a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.
• 2 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 - grilled eggplant (aubergine) and pepper salad) seal bag and turn to coat meat well. chill for at least 4 hours and up to 1 day.
• 3 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 gas grill; 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.
• 4 transfer steak to a platter or rimmed board and let rest 5 minutes. then cut across the grain into thin, slanted slices.