Carthagenian Flank Steak
Transport your taste buds to the ancient Mediterranean with this flavorful Carthagenian Flank Steak recipe, a perfect blend of bold spices and zesty citrus. Tender flank steak is marinated in a vibrant mixture of ground coriander, cumin, paprika, cinnamon, garlic, lemon zest, and honey, creating a harmonious balance of smoky, sweet, and tangy flavors. After just a quick sear on the grill, the steak is sliced thin against the grain for melt-in-your-mouth tenderness. Finished with a sprinkle of fresh parsley, this standout dish pairs beautifully with roasted vegetables, fluffy couscous, or a crisp Mediterranean salad. With minimal prep and maximum flavor, this recipe is ideal for a family dinner or an impressive centerpiece for your next summer gathering. Keywords: Carthagenian flank steak, Mediterranean steak recipe, grilled flank steak marinade, easy dinner ideas, citrus spice marinade.
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Recipe Information
Ingredients
- 1.5 lbs flank steak
- 3 tbsp extra virgin olive oil
- 2 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 4 cloves garlic cloves, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Place the flank steak on a cutting board and trim any excess fat or silver skin. Pat the steak dry with paper towels.
In a small bowl, combine olive oil, ground coriander, ground cumin, paprika, ground cinnamon, minced garlic, lemon zest, lemon juice, honey, salt, and black pepper. Mix until it forms a smooth marinade.
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to 12 hours for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off. Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
Slice the steak thinly against the grain to ensure tender slices. Sprinkle with fresh parsley before serving.
Serve with your choice of sides, such as roasted vegetables, couscous, or a crisp Mediterranean salad.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
