Grilled Flank Steak W/ Tomato Ginger Vinagrette Recipe

Grilled Flank Steak W/ Tomato Ginger Vinagrette

Submitted by administrator, 648 days 8 hours ago.

yield : 4 Servings

ingridients :

1	c	Olive oil, divided
6		Cloves garlic, finely chopped and divided
1/4	c	Balsamic vinegar, divided
2	tb	Lemon juice
3 1/2	tb	Grated fresh ginger, divided
2	tb	Soy sauce
1	lb	Flank steak
1/4	ts	Salt
1	cn	(14 1/2-ounce) DEL MONTE FreshCut Diced Tomatoes, undrained
1	tb	Hickory-flavored barbecue sauce

directions :

Combine 2/3 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 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1 1/2 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[at]ix.netcom.com> on Jul 18, 1997