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the low carb way

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Moroccan Flank Steak

Posted by Solitary Dancer on December 16, 2006

Moroccan Flank Steak

Serves: 5

The instructions are for grilling but I am sure this would do just fine on something like a George Foreman grill.

INGREDIENTS:

2 lbs beef flank steak, fat trimmed

3/4 cup olive oil
3/4cup red wine vinegar
2 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon sugar (substitute with granulated Splenda)
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne

DIRECTIONS:

1. In a glass measuring cup, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.

2. Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for grilled eggplant and pepper salad – recipe to be posted) seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.

3. Lift steak from marinade (discard used marinade) and lay on a well-oiled gril over a solid bed of medium-hot coals or medium-high heat on gas grill; close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare, cut to test) 10 to 12 minutes total.

4. Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the drain into thin, slanted slices.

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