I love my tajine. It was a Christmas gift from the hubby last year and it works amazingly. Everything comes out so tender and juicy. And strangely enough, one of my favourite things to do in the tajine is cauliflower! I find a tajine just infuses everything with great flavour. As flank steak isn’t the most tender cut of meat, I wanted to cook it low and slow. And get some flavour soaked right into it. A perfect avenue for using the tajine. You could alternately use a parchment pack, I think.
TAGINE FLANK STEAK
1 small onion, rough chopped
1 small bulb of garlic, deskinned and slightly crushed
1 tbsp of dried oregano
Salt to taste
1 tbsp peppercorns, lightly crushed in a mortar and pestal
1 large flank steak
Dry spice rub (see here for my recipe)
1/2 – 3/4 c of beer (I used a medium dark ale called Smithwicks)
Instructions
In the bottom of a tajine assemble the onion, garlic, and spices
Sprinkle the flank steak with the rub and place on top of onion
Pour the beer gently down the side of the tagine until it just comes to the meat
Bake at 250F (yes thats 2. not a 3) for 3-4 hours
