Recipe by diner524
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."
Top Review by NorthwestGal
Excellent, diner524. The marinade was perfect with our flank steak, and it broiled so nicely and had plenty of flavor. )Our summer weather took a break today and brought a little rain shower, so I chose to broil instead of grill. But that was the only change I made to this recipe.) Made for ZWT #9 (North Africa).
- 1 cup onion, finely chopped
- 1 1⁄2 tablespoons fresh ginger, finely chopped
- 1 tablespoon minced garlic
- 1⁄2 cup olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon dried marjoram
- 1⁄4 teaspoon saffron (optional)
- 2 teaspoons harissa (optional) or 2 teaspoons hot sauce (optional)
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 flank steaks (1 - 1 1/4 lbs each)
Directions See How It's Made
- Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
- Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
- TO GRILL THE STEAK:.
- Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
- Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.