Side Pannel
Grilled Flank Steak with Pecans, Black Beans
Grilled Flank Steak with Pecans, Black Beans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 2 Jalapenos;w/ seeds,chopped
- 4 Serrano chiles; seeded,diced
- 1 Flank steak (1 1/2 to 2 lbs)
- 3/4 c Corn oil
- 2 c Dry red wine
- 2 tb Soy sauce
- 3 tb Fresh coriander; chopped
- 5 Garlic cloves; 3 chopped
- 1 tb Coarsely ground black pepper
- 1/3 c Pecan halves
- 9 oz Unsalted butter
- 1 tb Minced chives
- 1/3 c Chicken stock / canned broth
- 1/3 c Red wine vinegar
- 1 Lg Shallot; chopped
- 1 ts Fresh lime juice
- 1/4 c Black beans, cooked
- Salt
- Freshly ground black pepper
- Flour tortillas; warmed
Directions
Place the flank steak in a shallow nonaluminum pan. Add 1 1/2 cups of the
wine and the oil, soy sauce, 2 tablespoons of the coriander, Jalapenos,
chopped garlic and the coarsely cracked black pepper. Cover and marinate in
the refrigerator for at least 2 hours or overnight. Preheat the oven to 350
degrees. In a small baking dish, toast the pecans until slightly browned,
about 5 minutes. Remove from the oven and set aside. Rub the remaining two
whole garlic cloves with 1/2 tablespoon of the butter and roast in the oven
until soft and light brown, about 20 minutes. Reduce the oven temperature
to 250 degrees. In a mortar, combine the pecans, roasted garlic and Serrano
chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and the
chives. Preheat a grill or the broiler. In a medium nonaluminum saucepan ,
combine the stock, remaining 1/3 cup red wine, the vinegar, shallot, lime
juice and 1 teaspoon of the coriander. Bring to a boil over moderate heat
and boil until reduced to 2 tablespoons, 10 to 12 minutes. Reduce the heat
to low and whisk in the remaining 2 sticks of butter, 2 tablespoons at a
time. Stir in the black beans and season the sauce with salt and pepper to
taste. Keep the sauce warm over simmering water. Lightly brush the flank
steak with oil. Season with salt and pepper. Grill the steak over a
moderately hot fire or broil until medium rare, 5 to 7 minutes. Thinly
slice the steak crosswise on the diagonal and arrange on warmed plates.
Spoon the sauce over each serving and accompany with warm flour tortillas.
Chile Pepper Magazine
wine and the oil, soy sauce, 2 tablespoons of the coriander, Jalapenos,
chopped garlic and the coarsely cracked black pepper. Cover and marinate in
the refrigerator for at least 2 hours or overnight. Preheat the oven to 350
degrees. In a small baking dish, toast the pecans until slightly browned,
about 5 minutes. Remove from the oven and set aside. Rub the remaining two
whole garlic cloves with 1/2 tablespoon of the butter and roast in the oven
until soft and light brown, about 20 minutes. Reduce the oven temperature
to 250 degrees. In a mortar, combine the pecans, roasted garlic and Serrano
chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and the
chives. Preheat a grill or the broiler. In a medium nonaluminum saucepan ,
combine the stock, remaining 1/3 cup red wine, the vinegar, shallot, lime
juice and 1 teaspoon of the coriander. Bring to a boil over moderate heat
and boil until reduced to 2 tablespoons, 10 to 12 minutes. Reduce the heat
to low and whisk in the remaining 2 sticks of butter, 2 tablespoons at a
time. Stir in the black beans and season the sauce with salt and pepper to
taste. Keep the sauce warm over simmering water. Lightly brush the flank
steak with oil. Season with salt and pepper. Grill the steak over a
moderately hot fire or broil until medium rare, 5 to 7 minutes. Thinly
slice the steak crosswise on the diagonal and arrange on warmed plates.
Spoon the sauce over each serving and accompany with warm flour tortillas.
Chile Pepper Magazine
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
