Main Course
| Spanish-styled grilled flank steak with an Argentinean parsley sauce |
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| Recipe by: Michael Reining, Chef/Host of The Radio Kitchen 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 an |
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Flank Steak Marinade |
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| 1/4 cup |
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shery vinegar |
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| 1/4 cup |
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extra virgin olive oil |
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| 3 |
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cloves garlic -- minced |
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| 5 Tbs |
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fresh cilantro leaves -- chopped |
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fresh ground black pepper |
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| 1 1/2 lbs |
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flank steak |
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Parsley Sauce |
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| 3 Tbs |
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fresh Italian parsley -- chopped fine |
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| 2 Tbs |
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extra virgin olive oil |
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| 1 Tbs |
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red wine vinegar |
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| 1 |
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clove garlic -- chopped |
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| 1/2 tsp |
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cayenne pepper |
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| 1/4 tsp |
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dried organo |
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salt -- to taste |
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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. |
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| Servings: 6 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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Click here for more information on Mike Reining.
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