North African Marinade For Flank Steak Recipes

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.

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

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.

Steps:

• In a shallow dish, combine the first 7 ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, on an oiled rack over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain. Freeze option: Freeze beef with marinade in freezer container. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Steps:

• In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steak for 7 to 8 minutes per side, or to desired doneness.

Steps:

• Score the flank steak by making shallow crisscross cuts on both sides.
• Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Steps:

• 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
• 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
• 3. Place steak in the bag and seal. Turn several times to coat meat.
• 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
• 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.