Moroccan Inspired Flank Steak
Elevate your dinner table with this Moroccan Inspired Flank Steak, a flavor-packed dish that's guaranteed to impress. Marinated in a vibrant blend of olive oil, minced garlic, and warm spices like cumin, coriander, cinnamon, and paprika, this steak captures the essence of Moroccan cuisine. A hint of cayenne adds a subtle kick, while fresh lemon juice and cilantro brighten the dish, creating a perfect balance of bold and zesty flavors. Scored for optimal marinade absorption and grilled to juicy perfection, this recipe delivers tender, aromatic slices that pair beautifully with sides like couscous, roasted vegetables, or a crisp salad. With just 15 minutes of prep and a short cook time, this is an easy yet sophisticated main dish you'll find yourself making again and again.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 tablespoons olive oil
- 3 units garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons cayenne pepper
- 1 unit lemon
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Place the flank steak on a cutting board and use a sharp knife to lightly score the surface in a criss-cross pattern, ensuring not to cut too deep. This helps the marinade penetrate the meat.
In a medium bowl, combine olive oil, minced garlic, ground cumin, ground coriander, sweet paprika, ground cinnamon, ground ginger, cayenne pepper, juice of half a lemon, salt, and black pepper. Mix well to create the marinade.
Rub the marinade generously over both sides of the flank steak. Place the steak in a zip-top bag or a shallow dish, cover, and refrigerate for at least 2 hours or overnight for best results.
When ready to cook, remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the flank steak for 5-6 minutes per side for medium-rare, or until the desired level of doneness is reached. Use a meat thermometer for accuracy (135°F for medium-rare, 145°F for medium).
Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute.
Slice the flank steak thinly against the grain. Arrange the slices on a platter and garnish with freshly chopped cilantro and lemon wedges for an extra burst of flavor.
Serve immediately with your favorite sides, such as couscous, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 461 mg | 10% | |
*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.
