Grilled Moroccan Spices with Flank Steak

This flank steak gets an overnight bath in a Moroccan-inspired marinade that’s packed with warm spices: cumin, turmeric, chili powder, fresh ginger, and garlic. Olive oil, lemon juice, soy sauce, and a splash of sherry pull everything together into a fragrant paste that penetrates the meat overnight.

The fresh ginger is the star of this marinade. Five and a half tablespoons is an aggressive amount, and it shows. That ginger heat, combined with the earthy cumin and warm turmeric, gives the steak a flavor profile that’s distinctly North African. The lemon juice and soy sauce provide the acid and salt that tenderize the flank steak’s tight grain during the long marination.

Grill about 8 minutes per side for medium-rare. Flank steak is lean and tough if overcooked, so pull it while it still has some pink in the center. Let it rest, then slice thin on the diagonal against the grain. This is what transforms a tough cut into tender, melt-in-your-mouth strips.

Heat the leftover marinade in a saucepan and pour it over the sliced steak as a sauce. Garnish with fresh cilantro.

Pro Tips

• Marinate overnight, not just a few hours. The dense grain of flank steak needs time for the flavors to penetrate
• Slice as thin as possible against the grain. Thick slices of flank steak are chewy no matter how well cooked
• Let the steak rest 10 minutes before slicing so the juices redistribute
• Always heat the used marinade to a full boil before serving as a sauce to ensure food safety

Variations

• Use skirt steak instead of flank for even more beefy flavor and faster cooking
• Serve over couscous with roasted vegetables for a complete Moroccan-themed meal
• Add a teaspoon of harissa paste to the marinade for a spicier, more authentically North African kick