Ingredients:
Serves 6
- 1 each flank steak, a good 2 pounder
- 1 cup white balsamic vinegar
- 1 cup Pure Olive Oil
- 1.5 Tbs tomato paste
- 2 Tbs chopped garlic
- 1 Tbs chopped parsley
- 2 Tbs fresh cracked black pepper
- 1 Tbs chile powder
- 1 tea ground cumin
- 1 tea ground coriander
- 1 tea mustard powder
- 2 tea kosher salt
Instructions and Comments:
(*note*) prepare 24 hours prior to cooking..
In a medium mixing bowl, whip together the vinegar and tomato paste. Slowly add the olive oil, whisking it in as you pour. Combine all of the seasonings plus the chopped garlic and parsley. Firmly rub the seasoning mix into the flank steak. You should use all of the seasoning in this step. In a steep sided caserole dish pour a thin layer of the marinade as to line the bottom of the dish. Place the steak on top, pour the remainder over the top of the steak. Marinade for 24 hours. Ready to cook?? Fire up the backyard grill, get it good and hot! Grill the steak until you have reached an internal temperature of 120. This will be rare, the way I like it! To serve, slice the steak against the grain in thin strips.
Serve with Fire Grilled Corn, Charred Tomato, and Beans
 
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