Sizzling Flank Steak Middle Eastern Style |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 9 |
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From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled. Ingredients:
1 medium onion, grated |
5 tablespoons fresh lemon juice (about 2 medium lemons) |
1 tablespoon olive oil |
2 tablespoons fresh parsley, chopped |
2 tablespoons gingerroot, grated |
2 tablespoons light soy sauce |
1 tablespoon ground cumin |
1 tablespoon chili powder |
2 garlic cloves, minced |
2 teaspoons dry sherry (optional) |
1 teaspoon turmeric |
1 teaspoon dried oregano |
1 teaspoon black pepper |
2 lbs flank steaks, visible fat removed |
fresh cilantro stem |
Directions:
1. Mix all marinade ingredients in a shallow baking dish.
2. Add the meat, turning once to coat.
3. Cover and refrigerate overnight, turning the meat occasionally.
4. Remove the meat from the marinade, reserving the marinade.
5. Grill meat to desired doneness, about 5 minutes per side for medium.
6. Transfer the meat to a platter and let stand about 5 minuted to stabilize juices.
7. Meanwhile, strain marinade into a small saucepan and dicard the solids.
8. Bring the marinade to a boil over high heat, 3-5 minutes.
9. Cook for 1-2 minutes.
10. Cut meat on the diagonal into thin slices and pour marinade over the meat. Garnish with cilantro sprigs.
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