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Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise (Emeril Lagasse) Recipe

Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise (Emeril Lagasse) Recipe

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Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise (Emeril Lagasse)

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Ingredients:

Serving

2 cups fresh cilantro leaves
5 cloves garlic, peeled and thinly sliced
1 shallot, roughly chopped
1 serrano pepper, seeded and roughly chopped
2 tsp toasted cumin seeds
1/2 cup fresh lime juice
1/4 cup plus 2 tbsp olive oil
1/4 cup tequila
1 flank steak
1 3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
1 yellow bell pepper, sliced into 1/4-inch strips
8 flour tortillas
1 recipe guacamole , recipe follows
1 recipe chipotle mayonnaise , recipe follows

Directions:

In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes. Turn over and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes. Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
Guacamole:
4 Hass avocados, peeled and mashed
2 limes, juiced
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3/4 teaspoon salt, or to taste
Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
Yield: about 1 1/2 cups
Chipotle Mayonnaise:
1 cup mayonnaise
2 cloves garlic, minced or pressed
1 chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Yield: about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	476.35 Kcal (1994 kJ)
Calories from fat	169.32 Kcal
		% Daily Value*
Total Fat	18.81g	29%
Cholesterol	39.23mg	13%
Sodium	1382.91mg	58%
Potassium	642.17mg	14%
Total Carbs	55.31g	18%
Sugars	6.34g	25%
Dietary Fiber	4.42g	18%
Protein	19.45g	39%
Vitamin C	107.4mg	179%
Vitamin A	2.2mg	74%
Iron	42.2mg	235%
Calcium	133.7mg	13%

Amount Per 100 g
Calories	134.11 Kcal (561 kJ)
Calories from fat	47.67 Kcal
		% Daily Value*
Total Fat	5.3g	29%
Cholesterol	11.05mg	13%
Sodium	389.36mg	58%
Potassium	180.8mg	14%
Total Carbs	15.57g	18%
Sugars	1.78g	25%
Dietary Fiber	1.24g	18%
Protein	5.48g	39%
Vitamin C	30.3mg	179%
Vitamin A	0.6mg	74%
Iron	11.9mg	235%
Calcium	37.6mg	13%

* 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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