1 onion, chopped
1/2 cup olive oil
5 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons chopped flat-leaf parsley
5-1/2 tablespoons grated gingerroot
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons sherry
1 teaspoon ground turmeric
1 teaspoon dried oregano leaves
1 teaspoon pepper
2 garlic cloves, crushed
4 pounds flank steak
Mix together chopped onion, olive oil, lemon juice, soy sauce, chopped parsley, grated ginger root, cumin, chili powder, sherry, turmeric, oregano, pepper, and crushed garlic cloves. Pour the marinade over flank steak; turning to coat. Cover and refrigerate overnight.
Grill the steaks until done, about 8 minutes on each side, basting with the marinade.
Prepare rice according to package directions. Heat any remaining marinade and serve with the sliced steak.
Makes 8 servings.