Lunch: Flank Steak with Warm Moroccan Spices Recipe | MyRecipes

The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Flank Steak with Warm Moroccan Spices Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3/4 cup olive oil
3/4 cup red wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1/4 teaspoon cayenne
About 2 lbs. beef flank steak, fat trimmed

Instructions

In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne. 2. Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.
Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
Note: Nutritional analysis is per serving.

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