Recipe for Marinated Flank Steak with North African Marinade

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Yield:

4 to 6 servings

Ingredients:

Amount	Ingredient
1 cup	finely chopped onions
1/2 tbl	finely chopped fresh ginger
1 tbl	minced garlic
1/2 cup	olive oil
6 tbl	fresh lemon juice
2 tbl	soy sauce
1 tbl	dry sherry
1/4 cup	chopped fresh cilantro
1 tbl	chile powder
1 tbl	ground cumin
1 tsp	turmeric
1 tsp	dried marjoram
1/4 tsp	saffron (optional)
2 tsp	harissa or other hot sauce (optional)
2 tsp	salt
1 tsp	freshly ground black pepper

Instructions:

Instructions: Combine all the ingredients except steaks in a bowl and mix well. Marinate and grill steaks as directed in Master Recipe above.

Makes 4 to 6 servings, with
leftovers.

Note: North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank. (Any leftover marinade can be kept refrigerated for 7 to 10 days.)

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