An Argentinian preparation of steak with an herb vinaigrette.
1.5 lbs of flank steak
1 C olive oil
1/3 C sherry vinegar
2 T lemon juice
1 C Italian parsley leaves
1 t dried oregano
dash crushed red pepper
1/2 t black pepper
3 T garlic
2 T shallot
2 1/2 t salt
Mix together everything but the beef and run it through a food processor. Measure out a cup of the sauce and reserve, put the rest of it into a container to marinate the beef.
Slice the beef across the grain into 1/4 inch slices and toss in the sauce. Marinate for 2-4 hours.
Heat a skillet with a little vegetable oil in it until smoking hot, then cook the beef in batches. You want to get some sear on the beef while leaving the inside pink; serve with the reserved sauce.
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