Port-Marinated Grilled Flank Steak With Parsley Dipping Sauc

Recipe Ingredients

1		Flank steak - (1 1/2 to 2 lbs)
2 cups	474ml	Port
1 cup	62g / 2.2oz	Julienned red onion
2 tablespoons	30ml	Minced garlic
1/2		Cup olive oil
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-cracked black pepper
		Parsely Dipping Sauce
1 teaspoon	5ml	Cumin seeds - toasted, crushed
2 tablespoons	30ml	Minced garlic
1 teaspoon	5ml	Kosher salt
1 cup	146g / 5.1oz	Chopped parsley
1/2 cup	46g / 1.6oz	Minced green bell pepper
1 tablespoon	15ml	Minced seeded jalapeño
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Red wine vinegar

Recipe Instructions

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.

For Parsley Dipping Sauce: 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. (Makes 1 1/2 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E12) - from the TV FOOD - NETWORK

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