Recipe by Oolala
From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled.
Top Review by y1yp
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.
- 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 See How It's Made
- 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.