carthagenian flank steak
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Very easy and oh so North African. Do not over cook this please. 130 degrees internal temperature is about right. I got this recipe from a web site, The Gutsy Gourmet, and have made it several times. Everyone loves it. You can use other cuts of beef the flank steak is just traditional. Be sure to read the notes at the end of the recipe.
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yield
4 serving(s)
prep time
2 Hr
cook time
15 Min
method
Grill
Ingredients For carthagenian flank steak
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1 conions, finely chopped
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1 Tbspgarlic, chopped
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1/2 colive oil
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1/2 clemon juice
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2 Tbspsoy sauce
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1 Tbspdry sherry
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1/8 cdried oregano or 1/4 cup fresh
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2 tspharissa
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1 tspturmeric, ground
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1 tspmarjoram, dried
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2 lbflank steak
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salt and pepper
How To Make carthagenian flank steak
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1Combine all the ingredients in a plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight
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2Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.
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3If you don't like it so hot, spicy wise, reduce the amount of harissa or use another hot sauce. I have used Franks to good affect. If you do use fresh oregano let the steak marinate for at least 2 hours. If you use a thicker cut of meat then overnight marinade is necessary.
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