Flatiron Steak with North African Marinade

Prep: 1 day

Cook: 15 minutes

Serves: 6

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


  1. 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.
  2. 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.