Dallas-Style Flank Steak

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kozzak

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May 15, 2013, 7:29:23 AM5/15/13

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Dallas-Style Flank Steak
Categories: Steak, Beef, Meat, Tex-Mex, Main dish,
Yield: 6 servings

2 lb Flank steak
2 ea Jalapenos peppers chopped
3/4 c Peanut oil
2 c Dry red wine
2 tb Teriyaki sauce4
1 tb Soy sauce
3 tb Fresh cilantro chopped
2 ea Garlic cloves minced
1 tb Black pepper coarsely ground
1/2 c Pecan 1/2's
9 oz Unsalted butter
1 tb Chives minced
1/3 c Chicken stock
1/3 c Red wine vinegar
1 ea Shallot chopped
1 ts Cumin ground
1 tb Fresh lime juice
1/4 c Black beans cooked
Salt & black pepepr to taste
Flour tortillas warmed

Put flank steak into a shallow glass or ceramic casserole dish.
Add 1 1/2 cups of red wine & oil, soy sauce, 2 tb of cilantro,
Jalapenos, garlic & coarsely ground black pepper.
Cover then marinate in refrigerator for 2-12 hrs. or
Pre-heat oven to 350 deg-F.
Toast pecans for approx. 5 mins. until slightly browned.
Remove from oven then set aside.
Combine pecans & Jalapeno peppers in a mortar.
Crush with a pestle.
Blend in 2 tb of butter with chives.
Pre-heat a grill or broiler.
Combine stock, remaining red wine, vinegar, shallot, lime juice, cumin &
remaining cilantro.
Bring to a boil over med-heat then boil until reduced to 2 tb.
Reduce to low-heat then whisk in butter, 2 tb. at a time.
Stir in black beans then season sauce with salt & pepper to taste.
Keep the sauce warm over simmering water.
Brush flank steak lightly with peanut oil.
Season with salt & pepper.
Grill or broil steak for 5-7 mins. until med-rare.
Slice steak crossgrain on a diagonal then arrange on warmed plates.
Spoon sauce over each serving then accompany with warm tortillas.