Tantalize your taste buds with the robust flavors of Moroccan-inspired flank steak, a culinary journey that promises an explosion of aromatic spices and tender, juicy meat. Immerse yourself in a symphony of flavors as you discover the perfect recipe to create this North African delicacy in your own kitchen. From the vibrant blend of cumin, coriander, and paprika to the tantalizing aroma of mint and cilantro, every bite will transport you to the vibrant souks of Morocco.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN FLANK STEAK RECIPE - (4.3/5)
Provided by á-3145
Number Of Ingredients 12
Steps:
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside. Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs. Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm. Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt. Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate and grill the steak:
- Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Assemble the salad:
- Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
MOROCCAN-INSPIRED FLANK STEAK
Make and share this Moroccan-Inspired Flank Steak recipe from Food.com.
Provided by Kim127
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
- Preheat grill from medium heat.
- Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
- When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.
MOROCCAN FLANK STEAK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
- Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
- Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
- Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
MOROCCAN-INSPIRED EGGS
Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but this meal is great for lunch or dinner! Serve with warm whole grain bread for dipping.
Provided by Healthination
Categories World Cuisine Recipes African North African Moroccan
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a small cast iron skillet over medium heat. Add scallions and saute until softened, 3 to 5 minutes. Stir in garlic and cumin.
- Add tomatoes, cayenne, salt, and pepper. Taste and add honey if tomatoes aren't sweet enough. Bring to a simmer and cook until the mixture thickens a bit, about 15 minutes.
- Crack 1 egg into each quarter of the skillet. Spread the whites with a fork so that they cover the surface evenly. Simmer until the eggs are still soft inside but not runny, about 5 minutes, or to your liking. Serve garnished with cilantro.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 15 g, Cholesterol 372 mg, Fat 23.9 g, Fiber 3.2 g, Protein 15.8 g, SaturatedFat 5 g, Sodium 463.5 mg, Sugar 8.4 g
MOROCCAN-INSPIRED MEATLOAF
The complex flavors in this meatloaf made me love the entree again after years of turning my nose up at something I considered boring, and my girlfriend who never ate meatloaf gobbles it up! Serve with optional pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
Provided by bstotts
Categories Meatloaf
Time 2h35m
Yield 12
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
- Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
- Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
- Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
- Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
- Unmold meatloaf onto a large plate. Slice and serve with the sauce.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 20.1 g, Cholesterol 104.8 mg, Fat 20.1 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 7.3 g, Sodium 706.2 mg, Sugar 9.6 g
Tips:
- For the best results, use a flank steak that is at least 1 inch thick.
- To make sure the steak is evenly cooked, pound it to an even thickness before marinating.
- The steak can be marinated for up to 24 hours, but 2-4 hours is usually sufficient.
- If you don't have time to marinate the steak, you can simply season it with salt and pepper before cooking.
- Cook the steak over medium-high heat until it reaches your desired doneness. For medium-rare, cook for 5-7 minutes per side. For medium, cook for 7-9 minutes per side. For medium-well, cook for 9-11 minutes per side.
- Let the steak rest for 5-10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
- Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
This Moroccan-inspired flank steak is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The steak is flavorful and tender, and the marinade gives it a unique and exotic flavor. With just a few simple ingredients, you can create a meal that is sure to impress your family and friends.
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