Thursday, June 12, 2014

Recipe of the Week: North African Marinated Skirt Steak

North Africa is the northern most part of Africa along the Mediterranean Sea.  It includes, Algeria, Libya, Morocco and Tunisia.  Over several centuries traders, travelers, invaders and migrants have influenced the cuisine of North Africa.  The Phoenicians brought sausages.  The Berbers adapted semolina (brought by the Carthaginians) into couscous.  Olives and nuts were introduced before the arrival of the Romans.  From the 7th century onwards, the Arabs introduced spices like saffron, nutmeg, cinnamon, ginger and cloves.

In North African cuisine, the most common staples are beef, seafood, goat, lamb, dates, almonds and olives.  

I came across this recipe while going through my back log of recipes.  Although I would love to make it with goat meat....something tells me that Chick would NOT agree.


North African Marinated Skirt Steak


1-1.25 lbs Skirt, Flat Iron or Flank Steak
1 cup white wine
1/2 cup vegetable oil
1 onion, chopped
1/2 cup cilantro
juice of 2 lemons
4 garlic cloves, minced
1/2 Tbs ground chili powder
1/2 Tbs ground cumin
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground coriander
1 tsp ground turmeric

Mix all the ingredients for the marinate in a large bowl or a container with a lid (I use a Ziploc bag).  Add beef turning to coat well with all the marinade.  Cover and refrigerate for 12 hours or longer

Remove the beef from the refrigerator about 45 minutes before grilling.

Grill meat until desired temperature is reached.

  • Marinating the beef for 12-24 hours is the key for the flavor.  When time to grill, watch it carefully so that the grill does not flare up and burn the beef.  
  • Marinade also can be used on chicken or fish.