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Ingredients

• 2   garlic cloves, minced
• 1 tablespoon  ground cumin
•   Kosher salt and freshly ground pepper
• 1/2 cup  extra-virgin olive oil
• 1 2-pound  hanger steak
• 1 1/2 cups  bulgur (9 ounces), rinsed
• 1/4 teaspoon  cinnamon
• 1 1/2 cups  boiling water
• 1 tablespoon  unsalted butter
• 1/2   large white onion, chopped
• 2   carrots, cut into 1/2-inch pieces
• 1   turnip (8 ounces), peeled and cut into 1/2-inch pieces
• 1/2 cup  chicken stock
• 1 1/2 tablespoons  fresh lemon juice
• 1/2 cup  chopped flat-leaf parsley
• 2 tablespoons  chopped mint

Description

At The Restaurant, Mark Sullivan Marinates Bavette (flank Steak) In A Blend Of 12 Moroccan Spices. At Home, You Can Replace The Bavette With Juicy Hanger Steak, Which Is Less Expensive. Skip The Spice Blend; Instead, Boost The Flavor Of The Meat By Marina

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