Basturma

Name: Basturma
Yield: Serves 4 to 6
Ingredients: 1 tablespoon finely minced garlic; 2 teaspoons freshly ground pepper, plus additional for the steak; 1 teaspoon salt, plus additional for the steak; ¼ cup chopped fresh basil; ¼ cup red wine vinegar; 2 flank steaks, about 2½ pounds total; 1 small onion, cut into chunks

Grilled Flank Steak in Onion, Basil, and Vinegar

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Russia and Armenia both claim this recipe. Let’s call it the Caucasus as a compromise. The lively vinaigrette traditionally is used on cubes of beef, sort of a beef shashlyk—kebab. I find it works well on flank steak, as the meat absorbs the flavors quickly. In a nontraditional mood? Try it on a full-flavored fish such as tuna.

Ingredients

1 small onion, cut into chunks
1 tablespoon finely minced garlic
¼ cup

Main course
Gluten-free

Method

Procedure

Purée the onion in a blender or food processor. Add the garlic, basil, salt, and pepper and pulse a few times to combine. Process in the vinegar. Pour the marinade over the flank steaks in a nonaluminum container; rub the marinade into the meat. Cover and let stand 2 to 3 hours at room temperature.

Heat a grill or broiler. Sprinkle the steaks lightly with salt and pe