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."
- 236.59 ml onion, finely chopped
- 22.18 ml fresh ginger, finely chopped
- 14.79 ml minced garlic
- 118.29 ml olive oil
- 88.74 ml fresh lemon juice
- 29.58 ml soy sauce
- 14.79 ml dry sherry
- 59.14 ml chopped fresh cilantro
- 14.79 ml chili powder
- 14.79 ml ground cumin
- 4.92 ml turmeric
- 4.92 ml dried marjoram
- 1.23 ml saffron (optional)
- 9.85 ml harissa (optional) or 9.85 ml hot sauce (optional)
- 9.85 ml salt
- 4.92 ml fresh ground black pepper
- 2 flank steaks (1 - 1 1/4 lbs each)
- 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.