Note: Ras el hanout, a heady Moroccan spice blend, can also be purchased at ethnic markets and online at Amazon.com.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- Yield:serves 4
- Active time: 30 minutes
- Total time:about 4 1/2 hours
- For the Carrot Salad:
- 7 1/2 tablespoons fresh squeezed lemon juice, divided
- 3 tablespoons vegetable oil
- 3/4 teaspoon ground cumin
- 1 teaspoon paprika
- Kosher salt
- 16 ounces carrots (about 7 medium), peeled and sliced into 1/4" coins
- 1/4 cup chopped flat-leaf parsley
- For the Steak:
- 2 pounds flank steak, trimmed
- 1 recipe Homemade Ras El Hanout or 1 tablespoon store-bought ras el hanout
- 1/8 teaspoon ground cinnamon
- Coarse sea salt
Whisk together lemon juice, vegetable oil, ground cumin and paprika. Season to taste with salt. Add a third of this mixture to carrots and parsley. Toss to combine, adjust seasoning with additional salt if needed, and refrigerate carrot salad.
Place flank steak in a resealable plastic bag. Add another third of the vinaigrette, along with 1 tablespoon ras el hanout. Seal bag and squish around to combine. Refrigerate for at least four hours, turning bag occasionally.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
While grill is heating, whisk together the remaining third of vinaigrette with ground cinnamon and set aside.
Remove flank steak from the marinade and pat dry with paper towels. (Discard marinade.) Grill, flipping regularly until medium rare (135°F), 8 to 10 minutes total. Allow the flank steak rest, covered with foil, for 5 to 10 minutes. Cut the steak on the bias across the grain. Drizzle meat with reserved vinaigrette and a light shower of coarse salt. Serve with carrot salad.