Flank Steak with Middle Eastern Spice Marinade

Ingredients:

• 1 lb. beef flank steak, cut in half, lengthwise
• 1 tbsp. garlic, minced
• 1 tbsp. lemon juice
• 1 1/2 tsp. ground cumin
• 1/2 tsp. ground cardamom
• 1/2 tsp. chile flakes
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Season steak with salt and pepper. Let sit for 10 minutes.
2. Combine remaining ingredients.
3. Spread spice mix evenly over both sides of the steak; rub in with you fingers. Place steak in a shallow dish. Cover and marinate in the refrigerator for 1-24 hours.
4.  For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17-21 minutes or until medium doneness (160 F), turning once halfway thought grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. cover and grill as above.
5. Transfer grilled meat to a cutting board. Cover and let stand for 10 minutes. To serve, slice very thinly across the grain.

WW POINTS  VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Here's another quick and easy way to enjoy your steak without having to go out to the restaurant. If you enjoy Mexican food or any other spicy food, you'll love this dish. The key to the heat in this spicy is the combination of cumin and cardamom. You can enjoy this steak on it's own with a side of sautéed vegetables, serve it in a salad or serve as a sandwich in a pita with a sauce. You can also use this Middle Eastern marinade on chicken, turkey, pork, lamb, and if you dare, fish and your protein will still be delicious.