Grilled Moroccan Flank Steak and Roasted Vegetables

Grilled Moroccan flank steak topped with Moroccan BBQ sauce served with roasted vegetables

By: Elizabeth Davidson, Signature Chef

Prep Time: 8 hours
Cook Time: 12 to 15 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Grilled Moroccan Flank Steak:
¾ teaspoon peeled and finely chopped fresh ginger root
1 1/8 teaspoons peeled and finely chopped fresh garlic cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon ground cumin
1/8 teaspoon cayenne pepper
¾ teaspoon granulated sugar
¾ teaspoon Kosher salt
1 ½ Tablespoons red wine vinegar
1 ½ Tablespoons olive oil
1 ¼ pounds raw flank steak

Moroccan BBQ Sauce:
2 Tablespoons and 1 teaspoon lemon juice
1/3 cup ketchup
¼ cup and 3 Tablespoons honey
2 Tablespoons and 1 teaspoon red wine vinegar
2 Tablespoons and 1 teaspoon soy sauce
1 ¾ teaspoons peeled and finely chopped fresh garlic cloves
1 ½ teaspoons peeled and finely chopped fresh ginger root
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon fennel seeds
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon cayenne pepper
¼ teaspoon ground cloves

Roasted Vegetables:
1 1/3 cups sliced crosswise zucchini
1 1/3 cups sliced crosswise yellow squash
1 2/3 cups sliced sweet red bell peppers
2 cups sliced mushrooms
1 1/3 cups sliced Spanish onions
¾ cup balsamic vinaigrette

Allergens:

Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

To Prepare Grilled Moroccan Flank Steak:
In a stainless-steel bowl, combine ginger, garlic, cinnamon, coriander, paprika, cumin, cayenne pepper, sugar, salt, red wine vinegar and oil. Whisk until well-blended. Place steak in a shallow pan or baking dish. Pour marinade over steak turning to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to marinate. Drain and discard excess when ready to grill. Place marinated steak on preheated grill or grill pan. Grill for 4 to 5 minutes on each side or until cooked through. Let rest for 15 minutes before slicing against the grain into ¼-inch slices.
To Prepare Moroccan BBQ Sauce:
In a saucepan over medium-high heat, add all ingredients. Mix well. Bring to a boil. Reduce heat stirring occasionally. Cook until sauce thickens. Remove from heat. Allow to cool. Cover and place in refrigerator until ready to use. Re-heat as desired.
To Prepare Roasted Vegetables:
Combine zucchini, squash, peppers, mushrooms, onions and vinaigrette. Toss until evenly coated. Arrange in single layer
on lightly oiled (not listed) or parchment lined sheet pans. Do not over fill the pan. Roast in a preheated 500-degree Fahrenheit oven for 12 to 15 minutes or until golden. Remove from heat and allow to cool.Cover and place in refrigerator until ready to use.
To Prepare Grilled Moroccan Flank Steak and Roasted Vegetables:
Divide grilled steak into 4 portions. Shingle 1 portion onto each service plate. Top with ¼ cup Moroccan BBQ sauce. Place 4 ounces (one fourth of recipe) of roasted vegetables on plate next to steak. Enjoy immediately!