Best 3 North African Marinade Recipes

NORTH AFRICAN MARINADE FOR FLANK STEAK

Steps:

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

NORTH AFRICAN MARINADE

Steps:

• Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
• In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
• Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.

NORTH AFRICAN CHERMOULA MARINADE

Steps:

• With spatula, mix all ingredients, except olive oil. Mix in olive oil. Marinade will store in a jar or container for up to 1 week, but its flavor is best during the first day.