Grilled flank steak w/ tomato ginger vinagrette

4 Servings

Ingredients

Quantity Ingredient
1 cup Olive oil, divided
6 Cloves garlic, finely chopped and divided
¼ cup Balsamic vinegar, divided
2 tablespoons Lemon juice
3½ tablespoon Grated fresh ginger, divided
2 tablespoons Soy sauce
1 pounds Flank steak
¼ teaspoon Salt
1 can (14 1/2-ounce) DEL MONTE FreshCut Diced Tomatoes, undrained
1 tablespoon Hickory-flavored barbecue sauce

Directions

Combine ⅔ cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add steak, turning to coat. Cover and refrigerate overnight, turning occasionally. Drain tomatoes, reserving tomatoes and juice separately.

Combine remaining ⅓ cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1½ tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate until ready to serve. Place steak on cooking grate; grill over medium-hot coals (350ø to 400ø) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips; serve with tomato mixture.

Posted to MM-Recipes Digest V4 #188 by Julie Bertholf <jewel1@...> on Jul 18, 1997

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