Juicy grilled flank steak marinated with garlic, pepper, lemon, and herbs. Served with bold and colourful vinaigrette.
Argentinean Grilled Flank Steak
- Combine first 10 ingredients except the flank steak. Place flank steak in a hotel pan and pour the marinade over it, turning to coat. Cover and refrigerate at least 2 hours or up to overnight. Grill over high heat to desired degree of doneness. Let rest for a minimum of 5 minutes. Place on a cutting board and slice against the grain.
Garlic Flavoured Oil
- Place ingredients in a saucepan and warm oil to about 200°F (95°C). Remove from heat and let steep for 1 hour. Strain garlic using a kitchen sieve or cheesecloth. Store as you would normally store oils. Use as desired.
Black Bean Vinaigrette
- Combine cumin and garlic oil in appropriate sized saucepan. Heat over medium heat for 3-4 minutes to lightly toast seeds. Remove from heat. Add olive oil vinegar cilantro peppers onions and beans. Season with salt and pepper to taste. Place mixture in blender and pulse a few times to lightly blend ingredients. Serve as a side dish or drizzle over Grilled Flank Steak.