Tuesday, July 31, 2007

Charmoula Flank Steak

Charmoula Marinated Flank Steak
Adapted from Grilling, Where There’s Smoke There’s Flavor

Prep time: 5 minutes
Marinating time: overnight gives the most flavor, but 30 minutes on the counter can do in a pinch
Grilling time: 10 minutes
Resting time: 5 minutes

Serves 2

1 large flank steak (other name…)
1 cup flat leaf parsley
1 cup fresh cilantro/coriander
4 large cloves garlic
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
¼ - ½ tsp cayenne pepper
2 tbsp fresh lemon juice (usually ½ a large lemon)
2 tbsp extra virgin olive oil

1. Place everything except the flank steak in a blender or food processor and pulse to a paste.

2. Place ¾ of the marinade in a large ziplock baggie and reserve the rest. Score the flank steak (light criss-cross cuts that only go below the surface of the meat) and place it in the baggie. Make sure the meat is well coated on both sides. Seal and refrigerate overnight for the most flavor.

3. Preheat the bbq (or in my new world, an indoor grill or cast iron grill pan) and cook for 7 minutes per side for medium.

4. Remove from the grill and place on a platter and cover for 5 minutes to allow the meat to “rest”. This lets the muscles relax and the juices flow. Cut across the grain and serve with the marinade you had set aside.

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1 comment:

Mississippi Songbird said...

Okay.. now I'm really hungry.. Enjoyed reading your blog.