Moroccan Spice-Rubbed Flank Steak

This may qualify as the easiest dinner recipe in the world. A quick Moroccan-inspired spice rub yields a flavorful juicy steak. The recipe includes grilled vegetables too. Be sure to make them alongside. They go well together. The whole dinner is ready in less than thirty minutes.



Yield: 4 Servings

Prep Time: 10 MIN

Cook Time: 15 MIN


For the flank steak
Scant ½ teaspoon salt (or to taste)
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 to 1 1/4 – pound flank steak

For the vegetable skewers
2 medium red onions
2 medium tomatoes
1 tablespoon olive oil
Salt and pepper


Oil the grill racks. Preheat the grill on high with the lid closed, 10 to 15 minutes.

In a shallow plate, combine the salt, pepper, chili powder, cumin, and cinnamon. Mix until blended. Dredge both sides of the flank steak in the spice mixture.

Peel and cut the onions into medium wedges. Cut the tomatoes into ½-inch slices. Thread the onions and tomatoes onto double skewers. Brush them with olive oil and sprinkle them with salt and pepper on both sides.

Place the flank steak and the vegetable skewers on the grill, close the lid, and cook for 7 to 8 minutes. Turn, cover the grill again, and cook for another 7 to 8 minutes. Remove from the grill. Let the steak rest for 5 minutes to allow the juices to redistribute. Using a serrated knife, slice the steak thinly against the grain and serve it with the juices alongside the grilled vegetables.


4 Responses to “Moroccan Spice-Rubbed Flank Steak”

  1. 1

    samawi — 01/15/2014 @ 12:16 pm

    hi, thank you for this Nisrene! is there a way to make it indoors for those of us in sub-zero weather?
    could it be done in the oven? or over a skillet?

    • Nisrine replied: — January 18th, 2014 @ 12:40 pm

      An electric indoor grill will probably work well. Enjoy!

  2. 2

    Eha — 01/15/2014 @ 8:00 pm

    Lovely and easy and made more so by the simple addition of chili, cumin and cardamom . . . I always grill inside and that almost every day – methinks the Americans call it griddling . . . the heat coming from above or below!!!

  3. 3

    Lail | With A Spin — 02/14/2014 @ 5:41 pm

    This flank steak is divine. Love the spices.

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