North African Marinade for Flank Steak
Infuse your grilling repertoire with bold, exotic flavors with this North African Marinade for Flank Steak! This vibrant recipe combines the warmth of ground cumin, coriander, and cinnamon with the smoky depth of paprika and a hint of cayenne for a touch of heat. Fresh lemon juice and cilantro add a zesty, herbaceous finish, perfectly complementing the robust flavors of tender, juicy flank steak. Marinated for as little as 30 minutes—or up to 8 hours for maximum flavor infusion—this easy recipe is ideal for a quick weeknight dinner or an impressive barbecue centerpiece. Serve it up with a fresh salad, grilled vegetables, or fluffy couscous for a meal that transports your taste buds straight to North Africa. Perfect for steak lovers seeking an aromatic twist, this dish is a must-try for anyone looking to elevate their grilling game!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 pound flank steak
Instructions
In a small bowl, whisk together olive oil, lemon juice, and minced garlic to form the marinade base.
Mix in the ground cumin, coriander, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper until well combined.
Stir in the chopped fresh cilantro for a touch of herbaceous freshness.
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 on all sides.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes, or up to 8 hours for optimal flavor. Flip the steak halfway through marinating to ensure even absorption.
Remove the steak from the fridge and let it sit at room temperature for 15-20 minutes before cooking.
Preheat your grill or skillet to medium-high heat and lightly oil the grate or pan to prevent sticking.
Cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare, 145°F for medium). Use a meat thermometer for accuracy.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tender, flavorful strips. Serve immediately and enjoy!
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.7 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1748 mg | 37% | |
*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.
