I got introduced to flank steak by my uncle who very often turned on his grill and grilled different kinds of meats and vegetables after he got back from work, even on snowy, cold days. He grills everything from asparagus to shrimp. He marinates the flank steak differently than I did in this recipe.Flank steak is actually a long muscle that is located in the belly of a cow, below the rib cage. It is very lean and is tougher than other meat cuts. If cooked correctly, it can be quite tasty and flavorful. Avoid cooking the steak too long as it will become hard and chewy. I don’t believe this part of the cow is eaten in Turkey, but times have changed, I could be wrong.
1 lb flank steak
¼ white onion
2 garlic cloves
5-6 sprigs parsley
1 tsp Dijon mustard
½ cup olive oil
2 lime juices
½ tsp oregano
½ tsp paprika
½ tsp ground black pepper
1 ½ tsp salt
1 tbsp chopped parsley for garnishing
Vegetables For Serving:
4 long green peppers
1 large tomato (quartered)
1 onion (quartered)
Let’s start with a delicious marinate. Except the steak, place all the ingredients in a food processor or a blender. Puree the all the ingredients. You may adjust the salt and pepper based on your taste. Place this newly created marinating sauce in a large bowl, on top of the steak. Make sure the sauce touches every part of the steak. Refrigerate 24-48 hours. Before cooking, remove from fridge and let sit in room temperature for 30 minutes. Heat the oven broiler or a grill if you have an outside grill. If broiling, put the steak in a Pyrex dish and place on the top rack of the broiler. Sometimes when I can afford longer cooking time, I place it under the 2nd top rack. Keep the broiler slightly open when broiling to avoid any fire dangers. Cook each side of the steak for 7-8 minutes depending on how you like it cooked. If you like it rare, I would cook it less than that, put I prefer my meat cooked medium well to well, so usually I can acquire that level within 7-8 minutes. Again, if you’re using the 2nd top rack, it will take longer to cook.
For Broiling the Veggies:
Place all the veggies in a large tray. The soft parts of the tomatoes should be up and the skin side down. Sprinkle some salt on the onions and tomatoes. Broil until the skin of the peppers are blackened. By that time, the tomatoes and the onions should be ready too.
Slice the steak thinly against the grain of the meat, garnish with parsley and enjoy with potatoes or rice.
¼ white onion
2 garlic cloves
5-6 sprigs parsley
1 tsp Dijon mustard
½ cup olive oil
2 lime juices
½ tsp oregano
½ tsp paprika
½ tsp ground black pepper
1 ½ tsp salt
1 tbsp chopped parsley for garnishing
Vegetables For Serving:
4 long green peppers
1 large tomato (quartered)
1 onion (quartered)
Let’s start with a delicious marinate. Except the steak, place all the ingredients in a food processor or a blender. Puree the all the ingredients. You may adjust the salt and pepper based on your taste. Place this newly created marinating sauce in a large bowl, on top of the steak. Make sure the sauce touches every part of the steak. Refrigerate 24-48 hours. Before cooking, remove from fridge and let sit in room temperature for 30 minutes. Heat the oven broiler or a grill if you have an outside grill. If broiling, put the steak in a Pyrex dish and place on the top rack of the broiler. Sometimes when I can afford longer cooking time, I place it under the 2nd top rack. Keep the broiler slightly open when broiling to avoid any fire dangers. Cook each side of the steak for 7-8 minutes depending on how you like it cooked. If you like it rare, I would cook it less than that, put I prefer my meat cooked medium well to well, so usually I can acquire that level within 7-8 minutes. Again, if you’re using the 2nd top rack, it will take longer to cook.
For Broiling the Veggies:
Place all the veggies in a large tray. The soft parts of the tomatoes should be up and the skin side down. Sprinkle some salt on the onions and tomatoes. Broil until the skin of the peppers are blackened. By that time, the tomatoes and the onions should be ready too.
Slice the steak thinly against the grain of the meat, garnish with parsley and enjoy with potatoes or rice.
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