BBQ Flank Steak With Pecans and Black Beans
Yield: 6 Servings
Ingredients
2
jalapenos, w/seeds, chopped
4 serrano
chiles, seeded, diced
1 flank
steak (1 1/2 to 2 lbs)
3/4 cup
corn oil
2 cup dry
red wine
2 Tbls.
soy sauce
3 Tbls.
fresh coriander, chopped
5 garlic
cloves, chopped
1 T black
pepper, coarsely ground
1/3 cup
pecan halves
9 oz
butter, Unsalted
1 Tbls.
chives, minced
1/3 cup
chicken stock / broth, canned
1/3 cup
red wine vinegar
1 large
shallot, chopped
1 tsp.
fresh lime juice
1/4 cblack
beans, cooked
1 tsp. salt
1 black
pepper, freshly ground
1 flour
tortillas, warmed
Preparation
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 non-aluminum 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.
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