Flatiron Steak with North African Marinade
Prep: 1 day
Cook: 15 minutes
This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.
4, 1¼-inch-thick Niman Ranch flatiron steaks, 6-8 ounces each
1 cup finely chopped onions
1½ Tbsp finely chopped fresh ginger
1Tbsp minced garlic
½ cup olive oil
6 Tbsp fresh lemon juice
2 Tbsp soy sauce
1 Tbsp dry sherry
¼ cup chopped fresh cilantro
1 Tbsp chile powder, preferably Gebhardt 1 Tbsp ground cumin
1 tsp turmeric
1 tsp dried marjoram
¼ tsp saffron (optional)
2 tsp Harrissa, or other hot sauce (optional)
2 tsp salt
1 tsp freshly ground black pepper
- Combine all the marinade ingredients in a bowl and mix well. Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zip-lock bag or shallow glass baking dish. Pour the marinade over the steaks 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.
- Grill the steaks over direct heat, sauté or broil them. Since chuck steaks are somewhat firm and chewy, it is recommended to cook them to medium-rare or medium, or to an internal temperature of 130° to 150°F. Let the steaks rest, covered loosely with foil for 5 minutes before serving.