Argentinean Grilled Flank Steak with Black Bean Vinaigrette | Club House for Chefs

Ingredients

• Grilled Fank Steak | Serves 4
• 1 1/2 pounds (750 grams) Flank Steak
• 2 tbsps (30 milliliters) Soy sauce
• 3 tbsps (45 grams) Club House ® Garlic, Granulated
• 1 tbsp (15 grams) Club House ® Parsley Flakes, Dehydrated
• 1 tbsp (15 grams) Chopped fresh cilantro
• 1 tsp (5 grams) Club House ® Basil Leaves
• 1 tsp (5 grams) Club House ® Lemon and Pepper Seasoning
• 1 tsp (5 grams) Club House ® Italian Seasoning
• 1/2 tsp (2 milliliters) Club House ® Pepper, Black Ground
• Black Bean Vinaigrette | Serves 4
• 3 tbsps (45 milliliters) Cider vinegar
• 3 tbsps (45 milliliters) Olive oil
• 3 tbsps (45 grams) Black beans
• 3 tbsps (45 milliliters) Roasted Garlic Flavoured Oil
• 2 tbsps (30 grams) Diced red bell pepper
• 4 tsps (20 grams) Diced yellow onion
• 1 tbsp (15 grams) Fresh chopped cilantro
• 1/2 tsp (2 grams) Club House ® Cumin Seed
• 1/4 tsp (1 grams) Club House ® Sea Salt, French Mediterranean
• 1/4 tsp (1 grams) Club House ® Pepper, Black Ground
• Roasted Garlic Flavoured Oil | Serves 4
• 4 tsps (20 milliliters) Oil
• 1 tsp (5 grams) Club House ® Garlic, Minced Dehydrated