Recipe Review: I found this recipe in an issue of Fine Cooking on the magazine rack at my local grocery- Fresh Seasons in Victoria. It’s also available online: http://www.finecooking.com/recipes/grilled-flank-steak-cucumber-yogurt-sauce.aspx
I did make the cucumber-yogurt sauce included in the recipe, but did not include in review. Recipe called for two flank steaks to serve six. I halved the recipe and cooked on a Weber charcoal grill vs a gas grill. The parsley and rosemary were picked fresh from my own organic garden, but I choose not to include the mint as I did not have it on hand. My guys loved it, so I’d say the mint is an optional ingredient. Here’s my version:
For the flank steaks
3/4 cups coarsely chopped parsley
1 1/2 Tablespoons coarsely chopped fresh rosemary
4 medium cloves garlic, peeled
1/8 cup lemon juice
1/8 cup soy sauce
Salt and freshly ground black pepper
1/4 cup olive oil
One 1-1/2 lb. flank steak, trimmed of excess fat
Marinate the flank steaks
Combine parsley with the rosemary and garlic in a food processor and pulse until finely chopped. Add the lemon juice, soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper and process until smooth. With the motor running, add the olive oil in a thin stream. Put the steak in a glass baking dish. Pour the marinade over and turn to coat. Cover and refrigerate overnight, turning once or twice to coat.
Grill the steaks
Remove the steaks from the refrigerator about an hour before cooking. Prepare charcoal grill fire with 25 coals per side. Clean and oil the grill grate. Remove the flank steak from the marinade and wipe off excess.
when coals are ready, grill steak directly in center of grill over coals, covered, 4 to 5 minutes per side. Move steak to outside of grill (not directly over coals) and grill indirectly 3 to 4 minutes per side more. Let rest 10 to 15 minutes. Cut the across the grain and serve.