Cumin, chili powder, cinnamon, turmeric, garlic and fresh ginger all add to the big, exotic flavor of this quickly grilled, tender steak.
CHECK MANY AMERICAN PANTRIES AND FRIDGES, and you’ll find ingredients from all over. That’s certainly the case here at Blue Kitchen. Apparently, it’s also true in Morocco.
Morocco’s cuisine is one of the most diverse in the world. At its closest point, this African nation is a mere eight miles across the Straits of Gibraltar from Europe. Its cooking is flavored by Spanish, Portuguese, Corsican, Berber, Moorish, Middle Eastern, Mediterranean and African cuisines—and by its location along ancient spice trade routes.
More than half a dozen spices and herbs flavor the marinade for these steaks, along with fresh ginger, garlic and Spanish sherry. Each is a big flavor in its own right, but here they all blend together, no single flavor standing out, to create something wonderful. There’s probably a lesson in there somewhere.
Flank steak is one of the most flavorful cuts of beef around, and it responds well to marinating and quick cooking. And despite its tough guy reputation, as long as you don’t overcook it and do slice it thin, across the grain, it’s wonderfully tender. It’s also quite versatile—we’ve cooked at least six different recipes with this delicious cut. You’ll find the recipe for Grilled Moroccan Flank Steak here.
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Is flank steak sold under a different name? I have been having a hard time finding flank steak in upstate NY (for years, not just recently).
There are several flank steak recipes in my notebook waiting for me to find one. This will join them.
Thank you!
I have to laugh that the first two are skirt & hanger steaks, which are even harder to find than flank steak.
I don’t think I’ve ever tried tri-tip, so I may explore…
Good luck with your search, Eeka! I’ve also seen London Broil listed, if that helps.