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Receta Grilled Flank Steak Argentine Style
by Global Cookbook

Grilled Flank Steak Argentine Style
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  Raciónes: 6

Ingredientes

  • 4 lb flank steak or possibly other red meat (meat should be of uniform thickness, no more than 1 1/2") Chimichurra Sauce (see recipe)
  • 1 1/2 c. extra virgin olive oil
  • 2 Tbsp. granulated garlic
  • 1 x fresh lemon squeezed
  • 2 Tbsp. cracked black pepper
  • 1 Tbsp. sea salt

Direcciones

  1. Combine the meat and the marinade ingredients in a plastic Ziplock bag for at least 48 hrs.
  2. Cook over a very warm charcoal or possibly gas fire as close to the flames as you can. You can even use a grill basket and rest it on top of the flames. Cook for about 3 to 4 min per side allowing the heat to create a crust on the outside of the steaks.
  3. Don't overcook. If you aren't sure of the doneness, take a test slice to check. Remember, you can always put it back on, but if it's overcooked, it's history!
  4. Serve thinly sliced across the grain and accompany with Chimichurra sauce.
  5. This recipe yields 6 servings.
  6. Comments: This is an Argentine specialty. Our favorite cut is flank steak, but beef tri-tips trimmed of excess fat work well, as do various types of game, including elk, moose and deer.