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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
4 pounds flank steak
For the marinade:
1 medium onion
5 tablespoon lemon juice
2 tablespoon minced fresh parsley
1 tablespoon ground cumin
2 teaspoon sherry
1 teaspoon dried oregano
2 large garlic cloves
½ cup olive oils
2 tablespoon soy sauce
5 ½ tablespoon minced fresh ginger
1 tablespoon chili powder
1 teaspoon turmeric
1 teaspoon coursely ground pepper
Mix first marinade 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.