Grilled Flank Steak With Pecans Black Beans And CilantroFrom choclytcandy 5 years ago
- Marinade: shopping list
- 1 3/4 cups dry red wine, divided shopping list
- 3/4 cup corn oil shopping list
- 2 tbs soy sauce shopping list
- 3 tbs chopped fresh cilantro, divided shopping list
- 2 jalapeno chiles, stems removed, chopped shopping list
- 5 cloves garlic, 3 chopped, 2 left whole shopping list
- 1 tbs ground black pepper shopping list
- Steak: shopping list
- 1 1/2 to 2 lbs flank steak shopping list
- 1/3 cup pecan halves shopping list
- 4 serrano chiles, stems removed, chopped shopping list
- 1/4 cup unsalted butter, divided shopping list
- 1 tbs minced chives shopping list
- 1/3 cup chicken broth shopping list
- 1/3 cup red wine vinegar shopping list
- 1 large shallot, chopped shopping list
- 1 tsp lime juice, fresh preferred shopping list
- 1/4 cup canned or cooked black beans, drained and rinsed shopping list
- salt and pepper to taste shopping list
- Warm flour tortillas shopping list
How to make it
- Combine 1 1/2 cups wine, oil, soy sauce, 2 tbs cilantro, jalapenos, chopped garlic, and black pepper and mix well. Place the steak in a nonreactive pan, cover with the marinade, and marinate in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees.
- Toast the pecans in the oven until lightly browned, about 5 minutes. Remove and set aside.
- Rub the remaining 2 whole garlic cloves with a little butter and roast in the oven until soft and light brown, about 20 minutes.
- Crush the pecans, roasted garlic, and serrano chiles together in a mortar or bowl. Blend in the 2 tbs of the butter and the chives.
- Preheat a grill or the broiler.
- Combine the stock, remaining wine, vinegar, shallot, lime juice, and 1 tbs of the cilantro. Bring to a boil, stirring constantly until it is reduced to 2 tbs. Reduce the heat and whisk in the remaining butter, a little at a time. Stir in the black beans and season the sauce with salt and pepper to taste. Add the pecan mixture and keep the sauce warm.
- Remove the steak from the marinade. Lightly brush it with a little marinade and season with salt and pepper. Grill the steak over a moderately hot fire or broil until medium rare, 5 to 7 minutes.
- To serve: Thinly slice the steak crosswise on the diagonal and arrange on warmed plates. Spoon the sauce over each serving and accompany with warm tortillas.
The Cookchoclytcandy IN
The Rating5 people
Hi!! Choc:) Merry CHRIST mas :) this be lookin good!! HIGH FIVE FORKS!!!... I'll be 'home' 4 Christmas.. yours!! :) have a BLESSED Holiday dear!!!snowcat17 in Milwaukee loved it
Yummy!!! five forkygoodeat in Benton loved it
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