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Nutrition Facts
Serving Size 1 (359g) Recipe makes 4 servings
Calories 667
Calories from Fat 414		(62%)
Amount Per Serving		%DV
	Total Fat 46.0g	70%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 27.4g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 92mg		30%
Sodium 691mg		28%
Potassium 926mg		26%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 1.4g	5%
	Sugars 2.9g
Protein 49.9g		99%
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Carthagenian Flank Steak

Recipe #140771 | 1 hour | 30 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Lauralie41
Oct 10, 2005

This recipe was adapted from a gourmet and international recipe website. The flavors sound wonderful and I will be making this soon. The african recipe can also be found in the Zaar World Tour 2005 swap.

SERVES 4 (change servings and units)

Ingredients

1 cup onion, finely chopped
1 tablespoon garlic, chopped
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons soy sauce
1 tablespoon dry sherry
1/4 cup fresh oregano
2 teaspoons hot sauce
1 teaspoon turmeric
1 teaspoon dried marjoram
salt and pepper
1 (2 lb) flank steaks

Directions

1
Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight.
2
Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.

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Featured Reviews for This Recipe

From: Mustang Sally 54269

On Apr 20, 2009

Nice marinade. If you marinade the steak longer, the yellow from the turmeric turns more to orange. Unique flavours & a nice change up from the other marinades. Thanks for sharing.

0 people found this review helpful

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From: Lavender Lynn

On Jan 20, 2009

We really enjoyed this! The blend of flavors is just different enough to be distinctive and a change of pace without being uncomfortably foreign. We had to substitute basil for marjoram, and used the broiler instead of the grill, but otherwise followed the recipe. Made for PRMR, Jan. 08.

1 person found this review helpful

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From: bobo3039

On Nov 11, 2005

I was going to grill this, but it was just too cold outside so I roasted it in a 400 degree oven for 45 minutes. The result was very tasty and tender. Next time I will marinate the steak longer as I only marinated it for about 90 minutes. Thanks for sharing.

4 people found this review helpful

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From: Amis

On Oct 22, 2005

This was great. Definately a keeper. I actually used this for a roast. I cooked it in a crockpot and when it was done to perfection I put it under the broiler real quick to brown & crisp the fat. Since I did use this for a roast I also added carrots & potatos. They had a great flavor as well.

3 people found this review helpful

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