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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not[ tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.] Ingredients:
1 pound buffalo flank steak |
3 bottles dark beer |
1/2 cup soy sauce |
1 small yellow onion, julienne |
2 tablespoons chopped garlic |
2 teaspoons chile powder |
2 tablespoons chopped herbs: cilantro, oregano, sage, and parsley |
2 tablespoons canola oil |
1 red pepper, julienne |
1 yellow pepper, julienne |
1 small red onion, julienne |
1 poblano pepper, julienne |
6 to 10 flour tortillas |
4 tablespoons goat cheese guacamole, recipe follows |
2 ounces goat cheese |
2 avocados |
1 roasted poblano chile |
1 tablespoon cilantro |
1 tablespoon roasted garlic |
1 lime, juiced |
salt and pepper |
Directions:
1. Buffalo Marinade:
2. Mix all marinade ingredients. Marinate flank steak for four to six hours, refrigerated.
3. Place buffalo flank on hot grill and cook to medium rare.
4. In a medium saute pan over medium heat add oil and saute the peppers and onions. Keep warm and set aside. Place flour tortillas on the grill and heat until warm. Fold the tortillas and lay them on the plate. Place the meat just off the side and top with the Sauteed peppers. Place one tablespoon of the goat cheese guacamole on top of the flank steak.
5. Goat Cheese Guacamole:
6. Puree all ingredients in food processor.
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