Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | Medium onion |
| ½ cup | Olive oils |
| 5 tablespoons | Lemon juice |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Minced fresh parsley |
| 5½ tablespoon | Minced fresh ginger |
| 1 tablespoon | Ground cumin |
| 1 tablespoon | Chili powder |
| 2 teaspoons | Sherry |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Dried oregano |
| 1 teaspoon | Coursely ground pepper |
| 2 eaches | Large garlic clove |
| 4 pounds | Flank steak |
Mix frist 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to marinade, turning to coat. Cover and refrigerate overnight. Grill steaks to desired degree of doneness, about 8 minutes on each side. Heat marinade in saucepan. Cut steaks diaganally into thin slices. Pour some marinade over . Garnish with cilantro and serve.