Sunday Supper: Grilled Ras el Hanout Flank Steak With Moroccan Carrot Salad

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


Flank steak, infused with exotic spices, gets a bright boost from bracing citrus drizzle and lemony carrot salad accompaniment. [Photograph: Jennifer Olvera]

Buying prepared ras el hanout—a varied Moroccan spice blend—is perfectly acceptable, though there's something rewarding (and tastier) about preparing your own.

Give the meat time to marinate and pick up complex flavors. However, when it's time to grill, wipe off the excess marinade; otherwise, the meat will steam and won't achieve a proper char. Be sure not to over-grill: medium-rare is what you want, as it'll yield juicy meat that's a vehicle for what's to come.

Cumin-laced, parsley-flecked carrot salad offers an appealing foil, though it's the lively, spice-forward drizzle atop sliced ribbons of steak that really kicks this dish into gear.

Note: Although tricky to find, adding 1 teaspoon of cubeb (tailed pepper) adds another layer of depth to the spice mixture.

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Grilled Ras el Hanout Flank Steak With Moroccan Carrot Salad »