Grilled Moroccan Spiced Steak
Beef flank steak is marinated overnight in an onion and spice Moroccan-style marinade prior to being grilled to desired doneness.
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 for accompaniment
- 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 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 during preparation.