FlankSteak (1) - CLASS Menu Project Part II YIELD PORT SIZE...

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CLASS Menu Project Part II MENU ITEM Grilled, marinated flank steak with chimichurri sauce YIELD UTENSILS/PANS EQUIPMENT PORT SIZE 5 servings Food Processor PREP TIME 30 min. Grill COOK TIME 8-10 min. STATION(S) COOK TEMP Grill (high) SPECIAL NOTES: INGREDIENTS WEIGHTS MEASURES METHOD OF PREPARATION Pinot Noir 1 1/2 c. Vinegar, Red Wine 1/2 c. Red Onion, Thinly Sliced 1 cup Garlic, Minced 2 Tbsp 2. Preheat grill to high Olive Oil 1 1/2 c. Flank Steak 32 oz. Salt 2 tsp. Black Pepper, Cracked 1 tsp. Chimichurri Sauce Extra Virgin Olive Oil 1 c. Vinegar, Red Wine 2/3 c. Juice, Lemon 2 Tbsp Flat-leaf parsley, Chopped 1/4 c. Basil, Chopped 3 Tbsp. Garlic, Minced 2 Tbsp. 3. Cover it with plastic wrap and set it aside. Shallots, Minced 2 Tbsp. Oregano, Chopped 1 Tbsp. Salt, Kosher 1/2 tsp. Black Pepper, Cracked 1/4 tsp. Red Pepper, Crushed 1/4 tsp. RAW FOOD COST SOURCE SELLING PRICE 1. Combine the Pinot Noir, red wine vinegar, red onion, garlic, and olive oil. stir to blend well. Lay the steak over the marinade and turn. Wrap the bowl
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This note was uploaded on 04/28/2010 for the course HADM 2236 taught by Professor Spies during the Spring '09 term at Cornell University (Engineering School).

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FlankSteak (1) - CLASS Menu Project Part II YIELD PORT SIZE...

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