Grilled Moroccan Spices Steak

This is a deeply flavored flank steak that gets its character from an overnight bath in a Moroccan-inspired marinade. Cumin, fresh ginger, turmeric, chili powder, and oregano combine with olive oil, lemon juice, soy sauce, and garlic into a paste that penetrates the meat during its long refrigerator rest.

The amount of fresh ginger here is generous: over five tablespoons. That’s intentional. Ginger contains enzymes that help tenderize the flank steak’s tight muscle fibers while adding a warm, sharp bite that stands up to the grill’s char. Combined with lemon juice and soy sauce, it creates an acidic marinade that breaks down the surface proteins and helps the spices adhere.

Eight minutes per side on the grill gives you a solid crust with a pink center. Flank steak is a lean cut, so overcooking turns it chewy fast. Slicing diagonally against the grain after a brief rest shortens the muscle fibers and makes each piece tender. The heated marinade poured over the sliced meat acts as a sauce.

Pro Tips

• Marinate overnight, not just a few hours. Flank steak is dense and needs time for the spices and acid to work through.
• Slice against the grain and on the diagonal. This is non-negotiable with flank steak. Cut with the grain and every piece is tough.
• Heat the leftover marinade to a full boil before using as a sauce. It’s been in contact with raw meat and needs to be cooked through.
• Let the steak rest 5 minutes after grilling before slicing. Cutting immediately floods the board with juice.

Variations

• Add a teaspoon of harissa paste to the marinade for authentic North African heat.
• Swap flank steak for skirt steak, which has more fat marbling and a beefier flavor.
• Serve sliced over couscous with a dollop of yogurt and chopped mint for a complete Moroccan-inspired plate.