Moroccan flank steak takes a budget-friendly cut and gives it a warm, layered spice rub that smells incredible the moment it hits the grill. Topped with blistered peppers, it is a fast weeknight main that still feels like a celebration.
What Makes This Moroccan Flank Steak Worth Grilling
- A bold spice rub built from pantry staples
- Cooks in about 12 minutes total over the fire
- Charred peppers add smoky color and crunch
- Slices into tender strips when cut against the grain
The rub does the heavy lifting here, blending smoked paprika and garam masala with a little cinnamon for depth. It is simple enough for a weeknight and impressive enough for guests.
Always rest the steak before slicing so the juices stay in the meat, not on the cutting board.
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Why You’ll Love This Moroccan Flank Steak
- The spice rub gives the beef a deep, smoky warmth without any heat overload.
- Blistered peppers add a fresh, slightly sweet bite against the savory meat.
- This Moroccan flank steak is on the table fast, which is a gift on a busy night.
Ingredient Notes
Below are notes on the ingredients that shape the flavor, not full amounts. You will find the exact measurements in the recipe card further down.
- Flank steak is lean and flavorful; it loves a hot grill and a sharp knife at the end.
- Smoked paprika is the backbone of the rub and brings that grilled-over-wood note.
- Garam masala layers in warm spice that sets this apart from a plain steak.
- Cinnamon and turmeric round out the rub with earthy, gentle sweetness.
- Assorted hot peppers blister fast and bring color and a little kick.
For equipment, you need a grill, a small bowl to mix the rub, and tongs. A sharp carving knife and a cutting board make slicing clean.
How to Make Moroccan Flank Steak
This Moroccan flank steak comes together in a tidy sequence: rub, grill, rest, slice. The peppers cook while the meat rests, so nothing sits idle.
- Heat the grill to medium-high and rub the steak with the garlic-oil mixture.
- Stir the spices together and press the rub evenly onto both sides.
- Grill for 6 minutes per side for medium rare, then pull it off the heat.
- Let the steak rest for 10 minutes while you blister the peppers on the grill.
- Slice the steak against the grain and pile the peppers on top.
To feed more people, grab a steak closer to 1.75 pounds and keep the rub generous. You can mix the spice rub up to 1 week ahead and store it in a sealed jar so dinner moves even faster.
Storage Options
Leftover steak keeps well and makes a quick lunch the next day. Cool it before sealing it up so it does not steam in the container.
- Refrigerate sliced steak in an airtight container for up to 3 days.
- Freeze cooked portions for up to 2 months, wrapped tightly.
- Reheat gently in a low oven for about 10 minutes so it does not dry out.
Variations & Substitutions
The rub is forgiving, so adjust it to your taste and your spice drawer. The cooking method stays the same.
- Dial the cayenne up or down to suit your heat preference.
- Use skirt steak or sirloin if flank is not available.
- Swap the hot peppers for milder bell peppers.
- Add a squeeze of lemon over the finished slices for brightness.
What to Serve with Moroccan Flank Steak
Moroccan flank steak pairs with grains, salads, and anything that soaks up its juices. Keep the sides simple so the spice rub stays the star.
- Fluffy couscous or rice pilaf.
- A crisp cucumber and tomato salad.
- Warm pita or flatbread.
- A cooling yogurt sauce on the side.
If you love beef done slow as much as fast, this hearty French country short rib stew is a cozy follow-up. For something with a sweet, boozy edge, these Caribbean short ribs are a fun change of pace. A few common questions come up below.
Frequently Asked Questions
How long do I grill Moroccan flank steak?
About 6 minutes per side over medium-high heat for medium rare. Always rest it 10 minutes before slicing.
Why is my flank steak tough?
It usually means it was sliced with the grain or cooked past medium rare. Cut thin slices across the grain to keep it tender.
Can I make the spice rub ahead?
Yes. Mix it up to a week in advance and keep it in a sealed jar so it is ready when you are.
Fire up the grill, give the rub a few minutes to work its magic, and you have a steak dinner that feels special without much fuss. Pile those peppers high and enjoy.
Moroccan Flank Steak with Blistered Peppers #FWCon #GrillTalk
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Ingredients
- 1.5 to 1.75 lb Certified Angus Beef flank steak
- 2 Tbsp olive oil
- 4 garlic cloves minced
- salt and pepper to taste
- 1.5 Tbsp smoked paprika
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- ¼ pound assorted hot peppers
Instructions
- Heat grill to medium-high heat.
- Mix olive oil and garlic together and rub into the flank steak on both sides. Season with salt and pepper to taste.
- In a small bowl combine paprika, garam masala, turmeric, ginger, cayenne pepper and cinnamon. Mix to combine. Apply this rub evenly on both sides of the flank steak.
- Place on grill and grill for 6 minutes per side for medium rare. Take off grill and allow to rest for ten minutes before slicing.
- Place peppers on grill while steak is resting and cook until blistered. Remove from heat and serve overtop steak.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amen! Good morning Melanie and I am glad you are not shoveling snow anymore after that record breaking winter in MA! I too love the smells of grilling and have great memories of family gatherings in the back yard grilling with my Dad. This looks amazing and I love the bold flavors and the heat. This would be a great Father’s Day cookout recipe! I hope you win the contest, good luck!