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.

Reviews & Comments 4

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  • dimedeezy 9 years ago
    Yum. . Sounds good!
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    " It was excellent "
    hungrybear ate it and said...
    Good one
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    " It was excellent "
    goodeat ate it and said...
    Yummy!!! five forky
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    " It was excellent "
    snowcat17 ate it and said...
    Hi!! Choc:) Merry CHRIST mas :) this be lookin good!! HIGH FIVE FORKS!!!... I'll be 'home' 4 Christmas.. yours!! :) have a BLESSED Holiday dear!!!
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