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1
For the Flank Steak: Season both sides of the flank steak with salt and pepper.
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2
Place in a large plastic sealable bag and set aside.
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3
In a mixing bowl, combine the onions, garlic, cilantro, chilies, olive oil and vinegar.
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4
Season with salt and pepper.
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5
Whisk well.
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6
Pour the marinade over the meat and seal the bag completely.
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7
Shake the bag several times to distribute the marinade.
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8
Place in the refrigerator and marinate overnight.
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9
Remove from the bag, discarding the marinade and bring to room temperature.
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10
Preheat the grill.
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11
Preheat the oven to 400 degrees F.
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12
For the cabbage: In a large saucepan, over medium heat, melt the butter.
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13
Add the onions.
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14
Season with salt and pepper.
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15
Saute until wilted, about 4 to 6 minutes.
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16
Add the shallots and garlic.
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17
Season with salt and pepper.
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18
Saute for 1 minute.
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19
Add the water and bring to a boil.
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20
Add the swamp cabbage.
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21
Season with salt and pepper.
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22
Reduce the heat to medium low and simmer until the cabbages are tender, about 1 hour.
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23
Remove from the heat and stir in the fresh herbs.
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24
Season with salt and pepper.
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25
Keep warm.
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26
For the potatoes: In a large mixing bowl, toss the potatoes with olive oil, salt and cracked black pepper.
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27
Place on a large baking sheet and roast until tender, about 45 minutes, shaking the pan occasionally.
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28
Place the steak on the grill and cook for 6 to 8 minutes on each side for medium rare, moving the meat several times during cooking.
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29
Remove the steak from the grill and rest for 5 minutes.
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30
Slice the steak into individual servings.
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31
Serve with the Swamp Cabbage and Roasted Potatoes.
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32
Garnish with green onions.
