Garlic-Citrus Flank Steak with Garlic-Citrus Parsley Sauce

Ingredients:

• 10 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp oregano
• 1 C orange juice
• 1 lime, juiced
• 1/4 C olive oil
• 1 1/2 lbs (24 oz) flank steak, trimmed of visible fat

Garlic-Citrus Parsley Sauce (makes 16 servings)

• 10 cloves garlic
• 1 t red pepper flakes
• 2 c parsley leaves
• 1 lemon, juiced
• 1 lime, juiced
  
• 3/4 c olive oil

Directions:

• Combine all marinade ingredients in a bowl. Place steak in a plastic bag or glass dish and pour in marinade to cover. Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
• Preheat grill to moderate heat. Remove steak from marinade; discard any leftovers.
• Grill, turning once until desired temperature is reached. For this large cut of meat, I recommend cooking to medium rare (135 degrees) and allowing the meat to rest for 5 minutes once taken off the grill to allow juices to redistribute. Once removed from the grill, the meat will continue to cook slightly, raising the temperature to medium (140 degrees).
• Serving size is three ounces of beef; makes six servings.
• For the dressing: Place garlic, red pepper flakes, parsley leaves, and 1 tablespoon each lemon and lime juice in a blender. Puree until smooth. Add 1-2 tablespoons of water to the mixture if it will not blend. Remove from blender and whisk in oil. Taste. Adjust seasoning with salt, remaining lemon and lime juice.
  Serving size equals 1 Tablespoon

Comments:

• Suggested serving with cup of green beans and whole grain roll.