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Beer Marinated Flank Steak With Aji and Guacamole Recipe

Beer Marinated Flank Steak With Aji and Guacamole Recipe

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Beer Marinated Flank Steak With Aji and Guacamole

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Ingredients:

Serving

2 flank steaks (1 1/3 lb each)
1 tbsp dried oregano
2 tsp ground cumin
coarse kosher salt
1/4 cup extra virgin olive oil
1 1/4 cups thinly sliced green onions
12 oz dark beer
1/2 cup worcestershire sauce
1/2 cup coarsely chopped seeded jalapeno
1/2 cup coarsely chopped green onion
1/3 cup coarsely chopped sweet onion
1/4 cup coarsely chopped fresh cilantro
2 tbsp red wine vinegar or 2 tbsp fresh lime juice
3/4 tsp coarse kosher salt
1/4 tsp fresh ground black pepper
1 large ripe avocado, peeled, pitted and coarsely chopped
3 tbsp coarsely chopped fresh cilantro
3 tbsp coarsely chopped green onions
2 tbsp chopped serrano chiles with seeds
1/4 cup water
2 1/2 tbsp fresh lime juice
coarse kosher salt

Directions:

Using a sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Place steaks in a 13x9x2 inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and a generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally (can be done 1 day ahead - keep chilled.).
Prepare barbecue (medium high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across steaks. Transfer to a platter and serve with Aji Sauce and Colombian Guacamole.
To make the Aji Sauce:.
Combine jalapenos, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowls with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture remains. Transfer to a small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper and more vinegar to taste if desired. (Can be made one day ahead. Cover and refrigerate).
To make the Colombian Guacamole:.
Combine avocado, cilantro, green onion, and serrano chilies in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until a thick sauce forms. Transfer to a small bowl; season to taste with coarse salt and pepper and more lime juice if desired. (Can be made up to 2 hours ahead. Cover and Chill.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.4 Kcal (1584 kJ)
Calories from fat	207.99 Kcal
		% Daily Value*
Total Fat	23.11g	36%
Cholesterol	68.36mg	23%
Sodium	443.74mg	18%
Potassium	798.4mg	17%
Total Carbs	15.53g	5%
Sugars	5.76g	23%
Dietary Fiber	4.34g	17%
Protein	23.24g	46%
Vitamin C	36mg	60%
Iron	4.4mg	24%
Calcium	91.4mg	9%

Amount Per 100 g
Calories	127.57 Kcal (534 kJ)
Calories from fat	70.12 Kcal
		% Daily Value*
Total Fat	7.79g	36%
Cholesterol	23.05mg	23%
Sodium	149.6mg	18%
Potassium	269.17mg	17%
Total Carbs	5.24g	5%
Sugars	1.94g	23%
Dietary Fiber	1.46g	17%
Protein	7.84g	46%
Vitamin C	12.2mg	60%
Iron	1.5mg	24%
Calcium	30.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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