Outdoor Cooking: Flank Steak 04 by Recipe Cottage

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	Flank Steak 04

		Port-Marinated Grilled Flank Steak Yield: 4 servings 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