Title: Grilled Flank Steak W/ Tomato Ginger Vinagrette
Categories: Entree Meat
Yield: 4 Servings
| 1 | c | Olive oil, divided |
| 6 | | Cloves garlic, finely chopped and divided |
| 1/4 | c | Balsamic vinegar, divided |
| 2 | tb | Lemon juice |
| 3 1/2 | tb | Grated fresh ginger, divided |
| 2 | tb | Soy sauce |
| 1 | lb | Flank steak |
| 1/4 | ts | Salt |
| 1 | cn | (14 1/2-ounce) DEL MONTE FreshCut Diced Tomatoes, undrained |
| 1 | tb | Hickory-flavored barbecue sauce |
Combine 2/3 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 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic
vinegar, 1 1/2 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. By Gerald Edgerton on May 18, 1996