Grilled Flank Steak Skewers with Cherry, Espresso, and Walnut Marinade
Serves: 6 servings
Ingredients:
10
A delicious and sophisticated dish featuring tender flank steak marinated in a rich blend of cherry, espresso, and walnut flavors.
Ingredients
| 2 | Flank Steak |
|---|---|
| 1 | cup Walnuts |
| 2 | garlic cloves, crushed |
| 3 | tablespoons Grape seed oil |
| 1 | cup Loosely packed Parsley |
| ¾ | cup cherry-espresso molasses |
| Salt & Pepper, to taste | |
| 4 | cherry juice |
| ⅔ | cup sugar |
| ¾ | cup espresso, cooled |
Instructions
| 1. | To prepare the espresso-cherry molasses, combine cherry juice, sugar, and cooled espresso in a saucepan. Bring to a boil, then simmer for about an hour until reduced to approximately 1 cup. |
|---|---|
| 2. | For the marinade, start by placing the flank steak in a large dish. In a food processor, grind walnuts, cherry-espresso molasses, crushed garlic, and grape seed oil into a smooth puree. Add loosely packed parsley and pulse to incorporate into small bits. Pour the marinade over the meat, ensuring it is well coated. Cover and refrigerate overnight. If using wooden or bamboo skewers, soak them in salted water for a few hours before grilling. Thread 3 to 4 pieces of meat onto each skewer, spacing them 1/4 inch apart, and leaving 2 inches of space at the end. Discard any remaining marinade. Before grilling, remove excess marinade from the skewers and let the meat sit at room temperature for up to 45 minutes. Preheat a grill to high heat, lightly oil it, and grill the kebabs for 6 to 8 minutes, turning occasionally. The steak should be slightly charred on the outside and pink on the inside. Transfer the skewers to a serving platter. |
Published on Jul 20, 2024 by Luminița