February - Middle East-Style Flank Steak (Kostoh)
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February - Middle East-Style Flank Steak (Kostoh)
Steaks can be grilled or broiled and must be marinated over night! Marinade 1 medium onion, grated 5 tbs. fresh lemon juice (about 2) 1 tbs. olive oil 2 tbs. chopped parsley 2 tbs. grated gingerroot 2 tbs. light soy sauce 1 tbs. ground cumin 1 tbs. chili powder 2 large cloves garlic, minced 2 tsp. dry sherry (optional) 1 tsp. turmeric 1 tsp. oregano, crushed 1 tsp. black pepper 2 pounds flank steak, all visible fat removed fresh cilantro sprigs
Mix all the marinade ingredients in a shallow baking dish. Add the meat, turning to coat. Cover and refigerate overnight, turning the meat occasionally. Prepare the grill. The coals are ready when they are no longer flaming and are covered with a thin, gray layer of ash. Remove the meat from the marinade. Grill the meat to desired doneness, about 5 minutes per side for medium. Transfer the meat to a platter and let stand for about 5 minutes to stabilize the juices.
Nutrition Facts Servings: 9 - 3 oz. steak per serving Calories: 181 Protein: 22g Carbohydrate: 2g Cholesterol: 57mg Sodium: 197 mg Total fat: 9g Saturated: 3g Polyunsaturated: 0g Monounsaturated: 4g