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GRILLED
STEAK WITH ALMOND VINAIGRETTE
2
cloves garlic, finely chopped
½ c. whole blanched almonds, toasted
½ t. red pepper flakes
2 T. red wine vinegar
½ C. + 1 T. olive oil
1 ½ lb. top sirloin or flank steak
Freshly ground pepper & salt
Combine
first four ingredients in food processor & puree. With machine running
slowly add ½ C. olive oil. Chill the vinaigrette for several hours or more,
then bring sauce to room temperature.