Grilled Flank Steak with Green Onion-Ginger Marinade
Makes 6 servings. Difficulty
2 large shallots, chopped 2 garlic cloves, chopped 1/3 cup Italian parsley, chopped 1/4 cup mint leaves, chopped 2-1/2 Tablespoons rice vinegar 2 Tablespoons fresh ginger, minced 3 Tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (1-1/2 lb.) flank steak, trimmed Salt and freshly ground black pepper
Place the shallots, garlic, parsley, mint, rice vinegar, ginger, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a food processor and process until smooth. Pour mixture into a zip-lock bag. Add the flank steak. Seal the bag and turn to coat. Refrigerate for 4-6 hours, turning periodically.
Prepare grill. Place the steak on a grill rack coated with cooking spray or olive oil. Grill 8 minutes on each side or until desired degree of doneness. Remove from grill, tent with foil and let stand for 5 minutes. Cut the steak diagonally across the grain into thin slices. Serve.