Sizzling Flank Steak Middle Eastern Style
Elevate your steak night with this Sizzling Flank Steak Middle Eastern Style, a flavor-packed dish that transforms a simple cut of beef into a mouthwatering masterpiece. Marinated in a fragrant blend of olive oil, fresh lemon juice, and warm Middle Eastern spices like cumin, coriander, cinnamon, and paprika, this recipe delivers an irresistibly bold and aromatic profile. The flank steak is seared to perfection in a cast-iron skillet, creating a beautifully caramelized crust while remaining tender and juicy inside. Finished with a vibrant garnish of fresh parsley and optional pomegranate seeds, this steak is as visually stunning as it is delicious. Ready in under 30 minutes of active cooking time, this dish pairs beautifully with flatbread, rice, or a crisp green salad for an unforgettable meal bursting with Middle Eastern inspiration. Perfect for weeknight dinners or special gatherings, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pomegranate seeds (optional for garnish)
Instructions
Place the flank steak on a cutting board and use a sharp knife to lightly score the surface in a crisscross pattern on both sides. This will help the marinade penetrate the meat.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or a shallow glass dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Lightly oil the surface of the pan to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off. Place the steak in the hot skillet and cook for 4-5 minutes on each side for medium-rare, or adjust the time for your preferred doneness.
Once cooked, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for the most tender pieces.
Garnish with chopped parsley and optional pomegranate seeds for a pop of color and flavor.
Serve immediately with your favorite sides, such as flatbread, rice, or a fresh salad.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1704 mg | 36% | |
*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.
