Ingredients

The following ingredients have 4 Servings
  • 24 ounces Flank Steak cut into 4 equal strips
  • 2 cups Portuguese red wine, from Douro region
  • 2 teaspoons Coarsely ground pepper
  • 1 teaspoon Fine sea salt
  • 1 tablespoon Coriander seeds
  • 1 tablespoon Fennel Seeds
  • 1 tablespoon Mustard Seeds
  • 1 tablespoon Olive Oil
  • 1/2 cup Heavy cooking cream
  • 2 tablespoons Fast dissolving flour
  • 1/4 cup Chopped fresh parsley
  • 2 Portuguese buns, halved and buttered

Instruction

  • Cut steak into 4 equal pieces, lengthwise.
  • Prepare Marinade: In a large bowl, mix wine, spices, salt, pepper and olive oil.
  • Add beef to marinade, and refrigerate for 2 hours or more, basting occasionally.
  • Turn BBQ to high. Basting frequently, grill beef strips until almost burnt on the outside, pink on the inside. (approx. 3-6 minutes per side). Meanwhile, prepare sauce.
  • Pour remaining marinade in a small saucepan and simmer until 1/3 has evaporated. Add cream and flour, mixing constantly until thickened slightly.
  • Grilled the halved buns on both sides.
  • Serve the beef open-faced on a bun, with sauce poured under and over it. Garnish with chopped parsley.