Grilled Flank Steak With Pecans~ Black Beans

Grilled Flank Steak With Pecans~ Black Beans

Yield: 6 Servings

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 black pepper,Coarsely Ground

1/3 c pecan halves

9 oz butter,Unsalted

1 T chives,Minced

1/3 c chicken stock / broth,Canned

1/3 c red wine vinegar

1 lg shallot,chopped

1 t fresh lime juice

1/4 c black beans,cooked

1 salt

1 black pepper,Freshly Ground

1 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.