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ROB’S MEDITERRASIAN FLANK STEAK

By Rob Lewis, Langley, Washington
Recipe of the Month winner, December 2010!

MARINADE

0.5 cup oil
.33 cup soy sauce
2.0 tbsp prepared mustard
2.0 tbsp Worcestershire sauce
3.0 cloves of garlic
1.0 tsp fresh ground pepper
1.0 tsp ground cumin (add more to taste)
.25 tsp fresh minced ginger
1.0 small lemon (quartered)

DIRECTIONS

Mix in food processor until smoothly blended. Place approximately 1.5 to 2 pounds of flank steak in the marinade and refrigerator overnight, turning occasionally.

Grill over a hot fire approx. 5 minutes per side for medium-rare, or until iGrill read 130°F-135°F (54°C-57°C).

Slice and enjoy!

TIP: Try sliced strips of flank in pita sandwiches with diced tomato, onion, lettuce, cucumber, and tahini sauce. Terrific!

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