MARINATED FLANK STEAK WITH NORTH AFRICAN MARINADE
- 1 cup finely chopped onions
- 1 1/2 tablespoons 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 chile powder
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon dried marjoram
- 1/4 teaspoon saffron (optional)
- 2 teaspoons harissa or other hot sauce (optional)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Two 1 to 1-1/4-pound flank steaks
Combine all the ingredients except steaks in a bowl and mix well. Marinate and grill steaks as directed above. Serves 4 to 6, with leftovers.
Note: North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs or veal shanks.
SPICE RUB
This is a good all-purpose rub for chicken, and it goes well with all the sauces that follow.
- 1/4 cup sugar
- 2 tablespoons onion salt
- 1 tablespoon seasoned salt, such as Lawry's
- 1 tablespoon garlic salt
- 2 tablespoons paprika
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon lemon pepper
- 1 tablespoon dried sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crumbled
- 1/4 teaspoon cayenne
Combine all ingredients. Store in an airtight container. Yields about 4 1/2 ounces, enough for about 8 pounds of chicken.
CLASSIC KANSAS CITY BARBECUE SAUCE
Both this and the Memphis sauce that follows are tomato-based. This sauce is a little sweeter and, with the addition of butter, a little more round in flavor. The method for all three sauces is the same. Yields about 3 cups.
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon onion salt
- 1 1/2 teaspoon celery seeds
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon finely ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne (more!!)
- 2 cups tomato ketchup
- 1/4 cup white vinegar (or more to taste)
- 2 tablespoons prepared yellow mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon liquid smoke (optional)
- 4 tablespoons butter, cubed and chilled
In a medium saucepan, combine all ingredients except butter. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in butter cubes a couple at a time.
