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Grilled Flank Steak With Pecans, Black Beans & Chiles
* Exported from MasterCook *
GRILLED FLANK STEAK WITH PECANS, BLACK BEANS & CHILES
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 T Soy sauce
3 T Fresh coriander -- chopped
5 Garlic cloves -- 3 chopped
1 T Coarsely ground black pepper
1/3 c Pecan halves
9 oz Unsalted butter
1 T Minced chives
1/3 c Chicken stock / canned broth
1/3 c Red wine vinegar
1 Lg Shallot -- chopped
1 t Fresh lime juice
1/4 c Black beans, cooked
Salt
Freshly ground black pepper
Flour tortillas -- warmed
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
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