Grilled flank steak w/ tomato ginger vinagrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil, divided |
| 6 | Cloves garlic, finely chopped and divided | |
| ¼ | cup | Balsamic vinegar, divided |
| 2 | tablespoons | Lemon juice |
| 3½ | tablespoon | Grated fresh ginger, divided |
| 2 | tablespoons | Soy sauce |
| 1 | pounds | Flank steak |
| ¼ | teaspoon | Salt |
| 1 | can | (14 1/2-ounce) DEL MONTE FreshCut Diced Tomatoes, undrained |
| 1 | tablespoon | Hickory-flavored barbecue sauce |
Directions
Combine ⅔ cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add steak, turning to coat. Cover and refrigerate overnight, turning occasionally. Drain tomatoes, reserving tomatoes and juice separately.
Combine remaining ⅓ cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1½ tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate until ready to serve. Place steak on cooking grate; grill over medium-hot coals (350ø to 400ø) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips; serve with tomato mixture.
Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997