Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 cups fresh cilantro leaves |
5 cloves garlic, peeled and thinly sliced |
1 shallot, roughly chopped |
1 serrano pepper, seeded and roughly chopped |
2 teaspoons toasted cumin seeds |
1/2 cup fresh lime juice |
1/4 cup plus 2 tablespoons olive oil |
1/4 cup tequila |
1 flank steak |
1 3/4 teaspoons kosher salt, divided |
1/2 teaspoon 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Guacamole:
6. 4 Hass avocados, peeled and mashed
7. 2 limes, juiced
8. 1/4 cup finely chopped red onion
9. 2 jalapeno peppers, seeded and minced
10. 3 cloves garlic, minced
11. 3/4 teaspoon salt, or to taste
12. 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.
13. Yield: about 1 1/2 cups
14. Chipotle Mayonnaise:
15. 1 cup mayonnaise
16. 2 cloves garlic, minced or pressed
17. 1 chipotle pepper in adobo sauce
18. 1 teaspoon lemon or lime juice
19. 1/2 teaspoon ground cumin
20. 1/2 teaspoon Mexican oregano
21. 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.
22. Yield: about 1 cup
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