Grilled Flank Steak
Main Course

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

Parsley Sauce
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
(Our Sponsors)
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
Servings: 4
Chef Michael Reining
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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 marinade.

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 your taste.)

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.