North African Flank Steak
Elevate your dinner table with the bold and aromatic flavors of North African Flank Steak, a juicy and tender cut of beef infused with an irresistibly fragrant marinade. Combining olive oil, fresh lemon juice, minced garlic, and a warm medley of spices—cumin, coriander, paprika, cinnamon, and cayenne—this recipe delivers a perfect balance of smoky heat and zesty brightness. After marinating for hours to soak in the rich North African-inspired flavors, the steak is quickly grilled to perfection and sliced thin against the grain for maximum tenderness. Garnished with fresh parsley, this dish is as visually stunning as it is delicious. Pair it with fluffy couscous, roasted vegetables, or a crisp salad for a complete meal that’s as easy to make as it is impressive. Perfect for weeknight dinners or special gatherings, this recipe is your gateway to exotic, spice-filled cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds flank steak
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a small bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, cayenne pepper, salt, and black pepper to form a marinade.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the steak and let it marinate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat a grill or grill pan over medium-high heat. Alternatively, you can use a cast-iron skillet.
Remove the steak from the marinade, letting any excess drip off, and discard the remaining marinade.
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Use a meat thermometer to ensure accuracy (135°F for medium-rare).
Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain into thin strips.
Garnish with freshly chopped parsley and serve immediately. This dish pairs well with couscous, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.3 g | ||
| Protein | 200.6 g | 401% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2314 mg | 49% | |
*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.
