Marinated Flank Steak with Cilantro- Parsley Vinaigrette

MARINATED FLANK STEAK WITH CILANTRO- PARSLEY VINAIGRETTE
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VINAIGRETTE:
½ cup lightly packed chopped cilantro leaves
½ cup lightly packed chopped flat leaf parsley
4 cloves garlic, chopped
4 tsp sherry wine vinegar
½ tsp salt
freshly ground black pepper
½ cup olive oil

STEAK:
2 Tbs olive oil
1 Tbs sherry wine vinegar
1 clove garlic, minced
½ tsp dried oregano
½ tsp ground cumin
freshly ground black pepper
1¾ lbs flank steak
salt to taste

1. Prepare vinaigrette: In a blender, combine all ingredients except pepper and oil. Pulse a few times, and then with motor running, gradually add oil through hole in blender lid. Stop once or twice to scrape down sides so that all ingredients are incorporated. The dressing will thicken.

2. Transfer to a bowl and season generously with pepper. Add salt to taste. Use within an hour of preparation.

3. Prepare steak: In a 13×9-inch pyrex pan, stir together oil, vinegar, garlic, oregano, cumin and ½ teaspoon pepper. Add steak and let it marinate at room temperature, turning occasionally, for up to 2 hours.

4. Meanwhile, preheat grill to high. When grill is ready, lift steak from marinade (reserve marinade) and lay steak on the rack. Cover and grill, turning once and basting occasionally with marinade, until steak is done to your liking, about 9 minutes for rare, which is recommended.

5. Transfer steak to cutting board and let it rest for 5 minutes.

6. Carve steak across grain and at a slight angle to the cutting board into very thin slices. Season to taste with salt and pepper and arrange steak slices on plates. Serve immediately, passing vinaigrette to drizzle on meat.

Recipe Source: Adapted from The Southwestern Grill

Nutritional Information
Per Serving

Calories 361
Calories from Fat 252
Total Fat 28g
Saturated Fat 8.5g
Cholesterol 70mg
Sodium 288g
Potassium 546mg
Carbohydrates 1.8gg
Dietary Fiber .40g
Sugar .08g
Net Carbs 1.4g
Protein 25g

WW POINTS: 9.5

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