North African Marinade for Flank Steak

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."

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

1. Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
2. 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.
3. TO GRILL THE STEAK:
4. 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.
5. 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.