Prep 15 mins
Cook 8 hrs
From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled.
- 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
- Mix all marinade ingredients in a shallow baking dish.
- Add the meat, turning once to coat.
- Cover and refrigerate overnight, turning the meat occasionally.
- Remove the meat from the marinade, reserving the marinade.
- Grill meat to desired doneness, about 5 minutes per side for medium.
- Transfer the meat to a platter and let stand about 5 minuted to stabilize juices.
- Meanwhile, strain marinade into a small saucepan and dicard the solids.
- Bring the marinade to a boil over high heat, 3-5 minutes.
- Cook for 1-2 minutes.
- Cut meat on the diagonal into thin slices and pour marinade over the meat. Garnish with cilantro sprigs.
This was very good however the recommendation of cinnamon rice is correct. I made it with regular mashed potatos and carrots and it just seemed wrong. I think it would be excellent in a pita with taziki sauce.
What a great combination of flavors! We really enjoyed this and will most definitely make this again. Thanks for posting this. Made for Bargain Basement Tag.