FOOD + ENTERTAINING
Let’s Go Glamping
PORT-MARINATED GRILLED FLANK
STEAK WITH PARSLEY DIPPING SAUCE
PARSLEY DIPPING SAUCE
Serves 4
Yields 1½ cups
1 (1½ to 2 pound) flank steak
1 teaspoon cumin seeds, toasted
2 cups port
1 cup red onion, julienned
2 tablespoons minced garlic
and crushed
2 tablespoons garlic, minced
1 teaspoon kosher salt
½ cup olive oil
1 cup parsley, chopped
2 teaspoons salt
½ cup green bell pepper, minced
1 teaspoon freshly cracked
black pepper
1 tablespoon jalapeno, seeded
Parsley Dipping Sauce (see box)
½ cup extra virgin olive oil
In a shallow bowl large enough to
hold the steak, combine the port,
red onion, garlic and olive oil. Stir
to blend well. Lay the steak over the
marinade and turn it over. Wrap
loosely and refrigerate overnight,
being sure to turn the steak over at
least once. Remove the steak from the
marinade and season with the salt and
pepper. Grill the steak over high heat
for 4 to 5 minutes per side. Remove
from the grill and let rest 10 minutes.
Thinly slice on the diagonal and serve
with Parsley Dipping Sauce.
and minced
3 tablespoons red wine vinegar
In the bowl of a food processor or
blender, combine the cumin seeds,
garlic, salt, parsley, bell pepper and
jalapenos. Puree on high speed until
smooth. Gradually add the oil and vinegar and process until well blended.
Recipe courtesy of Emeril Lagasse
FALL 2016
75