Port-Marinated Grilled Flank Steak with Parsley Dipping Sauce

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 Port-Marinated Grilled Flank Steak with Parsley Dipping Sauce

submitted by [EMAIL PROTECTED]
rom Charleston, South Carolina

Recipe courtesy Emeril Lagasse and FoodTV.com, 2001

1 (1 1/2 to 2) pound flank steak
2 cups port
1 cup julienned red onion
2 tablespoons minced garlic
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly cracked black pepper
Parsley Dipping Sauce, recipe follows

In a shallow bowl large enough to hold the steak, combine the port, red onion,
garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and
turn it over. Wrap loosely and refrigerate overnight being sure to turn the
steak over at least once. Remove the steak from the marinade and season with the
salt and pepper. Grill the steak over high heat for 4 to 5 minutes per side.
Remove from the grill and let rest 10 minutes. Thinly slice on the diagonal and
serve with Parsley Dipping

Sauce.

Parsley Dipping Sauce:
1 teaspoon cumin seeds, toasted and crushed
2 tablespoons minced garlic, minced
1 teaspoon Kosher salt
1 cup chopped parsley
1/2 cup minced green bell pepper
1 tablespoon minced, seeded jalapeno
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar

In the bowl of a food processor or blender, combine the cumin seeds, garlic,
salt, parsley, bell pepper and jalapenos. Puree on high speed until smooth.
Gradually add the oil and vinegar and process until well blended.

Yield: 1 1/2 cups

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes


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