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Nutrition Facts
Serving Size 1 (118g) Recipe makes 4 servings
Calories 255
Calories from Fat 117		(46%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 352mg		14%
Potassium 403mg		11%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 0.7g	2%
	Sugars 0.1g
Protein 31.5g		63%
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North African Flank Steak

Recipe #183385 | 35 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Hobbyzu
Aug 28, 2006

A zesty spice rub of coriander, cumin, cinnamon, and thyme enhances the caramelized crust that forms when the steak is pan-seared. From Good Housekeeping's Best Recipes 2004.

SERVES 4 (change servings and units)

Ingredients

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon
1-1 1/4 lb beef flank steak
2 teaspoons vegetable oil

Directions

1
In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
2
Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning steak over once.
3
Transfer steak to cutting board.
4
To serve, thinly slice steak diagonally against the grain.

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Featured Reviews for This Recipe

From: Chef #555394

On Aug 21, 2007

I liked it a lot, but made the mistake of turning over the steak to much... Goes well with harisasauce.

0 people found this review helpful

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From: justcallmetoni

On Oct 16, 2006

I loved this treatment for flank steak - so easy with no real preparation. The spice combination was really good, flavorful without being spicy. I had extra and used it n roasted vegetables which were also great. My meat was really quite cold - just barely defrosted - so I let it rest 20 minutes before cooking. Made this in a cast iron skillet heated until almost smoking, then turned the heat down after adding the steak. Tis gave me a beatiful spice crust that sealed the steak quite nicely. I cooked my steak a total of 9 minutes which gave me a rare center and medium ends. Guessing 15 minutes would be very closer to well done. Also, I let the steak rest 5 minutes before cutting. Vy tender and juicy.

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