Prep 30 mins
Cook 30 mins
This recipe was adapted from a gourmet and international recipe website. The flavors sound wonderful and I will be making this soon. The african recipe can also be found in the Zaar World Tour 2005 swap.
- 236.59 ml onion, finely chopped
- 14.79 ml garlic, chopped
- 118.29 ml olive oil
- 118.29 ml lemon juice
- 29.58 ml soy sauce
- 14.79 ml dry sherry
- 59.14 ml fresh oregano
- 9.85 ml hot sauce
- 4.92 ml turmeric
- 4.92 ml dried marjoram
- salt and pepper
- 907.18 g flank steaks
- Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight.
- Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.
I followed the recipe exactly. I really did not care for this marinade. It tasted oily and did not have much flavor. All I could taste was the lemon. Thumbs down here.
The flavor of this steak was delicious and very balanced! No ingredient over-powered the other, and even with seemingly unrelated ingredients from different cuisines, like soy sauce (Asian), hot sauce (South Western) and turmeric (Indian), they all blended together very harmoniously. I thought of it as a melting pot marinade and wanted to try it just because of the interesting combination. I marinated the steak for about 12 hours and then grilled it for 8 minutes at 375? on the George Foreman indoor grill. I served it with with South African "vetkoek" (Bread Machine Recipe) and Braised Cabbage/Tanzanian and my DH discovered that the 3 recipes together make a delicious sandwich. Thanks for sharing this one, Happy Hippie! Made and enjoyed for the February 2012 African Recipe Tag game. :)
This was very good. Can't wait to try it on the grill! Thanks for sharing!