1 med. onion, thinly sliced

1/2 c. olive oil

5 tbsp. fresh lemon juice

2 tbsp. soy sauce

2 tbsp. minced fresh parsley

3/4 tsp. minced fresh ginger

1 tbsp. ground cumin

1 tbsp. chili powder

2 tsp. dry sherry

1 tsp. turmeric

1 tsp. dried oregano, crumbled

1 tsp. coarsely ground pepper

2 lb. garlic cloves, minced

4 lbs. flank steaks

Fresh cilantro sprigs

Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to dishes, turning to coat in marinade. Cover and refrigerate overnight, turning steaks occasionally.

To grill: Remove steaks from marinade. Strain marinade into heavy small saucepan. Grill steaks (medium-high heat) to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to platter. Let stand for about 5 minutes before slicing.

Meanwhile, bring marinade to boil. Cut steaks diagonally into thin slices. Pour some of marinade over. Garnish with cilantro and serve. Nice with French bread.

This entry was posted on Sunday, April 6th, 2008 at 6:26 pm and is filed under Healthy Recipes, My Country Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.