Grilled Flank Steak
Flank Steak Marinade
1/4 cup shery vinegar
1/4 cup extra virgin olive oil
3 cloves garlic -- minced
5 Tbs fresh cilantro leaves -- chopped
fresh ground black pepper
1 1/2 lbs flank steak
3 Tbs fresh Italian parsley -- chopped fine
2 Tbs extra virgin olive oil
1 Tbs red wine vinegar
1 clove garlic -- chopped
1/2 tsp cayenne pepper
1/4 tsp dried organo
salt -- to taste
This recipe is a variation on Sheila Lukins All Around
the World Cookbook's Steak Rollos served with a
different sauce. It's my version of world fusion food.
Combining the flavors of Spain and Argentina. Not
much a stretch, really, but a nice dish nonetheless
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Combine the first five ingredients in
a small mixing bowl. Then pour into
a shallow baking dish. Add the flank
steak and turn the steak so it is
completely covered by the
Cover the baking dish and allow it
to marinate, unrefrigerated, for up to
two hours. Turn the steak at least
twice during the marination.
When ready to grill, scrape off the
excess marinade from the meat.
Place on a hot grill and cook for
about 6-8 minutes on each side for
a medium steak. (More or less to
Let the steak rest (sitting on a warm
plate, uncovered) for about 10
minutes, then slice against the grain
into thin (1/2 inch) pieces. Drizzle a
bit of the parsley sauce over the
meat and serve with more parsley
sauce on the side.
Parsley Sauce: Combine all parsley
sauce ingredients in a bowl. Whisk
to blend. Season with salt to taste.
The ingredients can also be pureed
in a blender for a more fine sauce.