Mohammeds Flank Steak with North African Marinade

• 1 cup finely chopped onions
• 1 1/2 tablespoons peeled and finely chopped fresh ginger
• 1 tablespoon minced garlic
• 1/2 cup olive oil
• 6 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1/4 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons harissa or Asian chili-garlic sauce
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon turmeric
• 1 teaspoon dired marjoram
• 1/4 teaspoon saffron threads (optional)
• Two 1- to 1 1/4-pound flank steaks

1. In a small bowl, combine the marinade ingredients and mix well.
2. Pierce the steaks all over on both sides with a sharp fork.
3. Place in a large zip-top plastic bag.
4. Pour the marinade over, seal the bag, and squish everything to coat the meat well.
5. Let marinate in the refrigerator overnight, turning the bag occasionally.
6. Let it come to room temperature before cooking.
7. Light a charcoal fire or preheat your gas grill on high.
8. Oil the grills cooking surface.
9. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.
10. Pat the steaks dry, place it on the grill, and cook 5 to 6 minutes per side for medium-rare or to your desired degree of doneness.
11. Remove to a platter, cover loosely with aluminum foil, and let rest for 5 minutes, then cut across the grain into 1/4-inch-thick slices.
12. Serve immediately.

onions, fresh ginger, garlic, olive oil, lemon juice, soy sauce, sherry, fresh cilantro, chili powder, ground cumin, garlic, kosher salt, freshly ground black pepper, turmeric, marjoram, saffron threads, flank steaks

Taken from www.cookstr.com/recipes/mohammedrsquos-flank-steak-with-north-african-marinade (may not work)