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Beef flank steak is marinated overnight
in an onion and spice Moroccan-style marinade and then grilled
- 1 onion, chopped
1/2 cup olive oil
5 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons chopped flat-leaf parsley
5 1/2 tablespoons grated ginger root
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons sherry
1 teaspoon ground turmeric
1 teaspoon dried oregano leaves
1 teaspoon ground black pepper
2 garlic cloves, crushed
4 pounds flank steak
- Hot cooked rice
- Mix together chopped onion, olive oil,
lemon juice, soy sauce, chopped parsley, grated ginger root,
cumin, chili powder, sherry, turmeric, oregano, pepper, and crushed
garlic cloves. Pour the marinade over flank steak; turning to
coat. Cover and refrigerate overnight.
- Grill the steaks until done, about 8 minutes
on each side, basting with the marinade.
- Place any remaining marinade in a saucepan
and bring to boil and cook for 5 minutes*.
- Serve cooked marinade over the
sliced steak and rice.
Makes 8 servings.
*It is very, very important that the marinade
be brought to a boil and cooked for a minimum of 5 minutes to
kill any bacteria from cross contamination from the raw meat
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