Beef Entree Grill Moroccan Steak Summer Kitchen

Moroccan Spiced Steak

Although this recipe has a lot of ingredients, it can come together quickly. If you don’t have time for the long marination, just do the first hour, turning after 30 minutes. As long as you serve it with the cooked marinade, you will still enjoy all of the zesty flavor.

Serves: 6
Cooking Time: 10 minutes of prep, marinate for 5 hours, 20 minutes to grill and allow to rest

INGREDIENTS

One 3-1/2-pound flank steak
8 cloves garlic, peeled and halved
3/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons pomegranate or cranberry juice
2 teaspoons sherry wine
3 dried seedless plums (prunes), finely chopped
1 cup chopped onion
1/4 cup chopped canned Italian plum tomatoes
2 tablespoons minced fresh parsley
1 tablespoon grated fresh ginger
1 teaspoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 teaspoon ground cinnamon
1-1/2 teaspoons cracked black pepper
1/4 teaspoon saffron threads
Coarse salt to taste

INSTRUCTIONS

Organize your ingredients.

Using a paring knife, make 8 small incisions in each side of the steak.  Insert a garlic piece into each incision.  Set aside.
Combine the olive oil, lemon juice, pomegranate juice, and sherry wine in a nonreactive, shallow dish large enough to hold the steak.  Stir in the plums, onion, tomatoes, parsley, ginger, oregano, cumin, chili powder, cinnamon, pepper, and saffron.  When blended, add the steak.  Cover and refrigerate for 1 hour. 

Remove from the refrigerator, uncover, and turn the steak.  Again, cover and refrigerate for 4 hours, turning occasionally.

Preheat and oil a stove-top grill pan or a grill.  When hot, remove the steak from the marinade and season with salt to taste. Place the steak in the pan or on the grill. Grill, turning occasionally, for about 5 minutes per side for medium-rare.

Transfer the steak to a cutting board and let rest for a couple of minutes; then, using a sharp knife, cut, on the bias, into thin strips.

Place the remaining marinade in a blender and process until smooth.  Pour into a small saucepan and place over medium heat. Cook, stirring frequently, for about 5 minutes or until flavors are well combined and sauce has thickened slightly.

Place steak on a warm platter and drizzle with sauce.  Serve warm with remaining sauce on the side.

Cook’s Tips: 

This marinade could also be used with chicken or pork or with tofu.

If you can find pomegranate molasses, use it in place of the pomegranate juice.

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