Thayer Allyson Gowdy
Total Time
30 Mins
Makes 6 servings

The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine.

How to Make It

Step 1

In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne.

Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.

Step 2

Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.

Step 3

Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

JoyfulCook's Review

February 09, 2015
Great recipe! For marinade, I substituted apple cider vinegar and omitted coriander. I poured the marinade over the steak, then baked it in the oven, 450 degrees for 18 minutes --delicious and easy enough for guests! My family loves this recipe and asks me to repeat it. I served it with steamed broccoli and baked sweet potato planks.

mkh516's Review

June 17, 2011
First time using the big scary grill by myself. Paired it with the grilled artichokes. Amazing!

cammieh's Review

May 11, 2011
I decided to try this for my first time cooking and eating red meat in 20 some odd years. No regrets! I think I ate a half pound in one sitting.

dory92064's Review

April 20, 2011
Wonderful flavor -- mild & fragrant, not spicy; different & great. I reduced the olive oil and red wine vinegar to 2/3 C (each), but kept the seasoning the same. Nice change from all the soy based marinades. Definitely worthy of company. This is a keeper. I served this with roasted sweet potatoes, steamed broccoli w/olive oil and a bottle of Turley's Zinfandel.

julieelrod's Review

May 01, 2010
We loved this. Followed the recipe with a single exception - used white wine vinegar instead of red because we were out - but otherwise right on. Our 5-yr-old and 3-yr-old ate a ton and it was good enough for company.

ctclough's Review

March 06, 2010
Superb recipe if you are in the mood for something different. We made it exactly as written and it was exotic tasting and delicious! We paired with Quinoa and Pistachio Salad with Moroccan Pesto