05-29-2005, 12:37 AM
GRILLED FLANK WITH GUACAMOLE
Ingredients:
1/2 cup olive oil
1/2 cup plus 2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 cup plus 2 tablespoons chopped freshly cilantro leaves
1 medium-size yellow onion, thinly sliced
2 tablespoons chopped garlic
2 tablespoons seeded and chopped jalapeno peppers
Salt and freshly ground black pepper to taste
1 flank, about 1 1/2 pounds
2 tablespoons chopped green onions (green and white part)
2 medium-size Haas avocados, peeled, pitted and diced
1 medium-size tomato, diced
Sour Cream
Steps:
Combine the oil, 1/2 cup of the lime juice, the soy sauce, 1/4 cup of the cilantro, the yellow onion, the garlic and 1 tablespoon of the jalapenos in a large shallow dish. Season with salt and pepper. Put the flank in the marinade, cover and refrigerate for three to six hours, turning it once or twice. Prepare the grill. Remove the flank from the marinade. Grill the steak for five to seven minutes, depending on desired doneness, on each side. Meanwhile, combine the green onions, the avocados, tomatoes, the remaining two tablespoons lime juice, and the remaining tablespoon jalapenos in a small bowl and mix gently. Season with salt and black pepper. When ready to serve, slice the meat across the grain into thin strips. Serve with guacamole and garnish with sour cream. Makes 4 servings
Ingredients:
1/2 cup olive oil
1/2 cup plus 2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/2 cup plus 2 tablespoons chopped freshly cilantro leaves
1 medium-size yellow onion, thinly sliced
2 tablespoons chopped garlic
2 tablespoons seeded and chopped jalapeno peppers
Salt and freshly ground black pepper to taste
1 flank, about 1 1/2 pounds
2 tablespoons chopped green onions (green and white part)
2 medium-size Haas avocados, peeled, pitted and diced
1 medium-size tomato, diced
Sour Cream
Steps:
Combine the oil, 1/2 cup of the lime juice, the soy sauce, 1/4 cup of the cilantro, the yellow onion, the garlic and 1 tablespoon of the jalapenos in a large shallow dish. Season with salt and pepper. Put the flank in the marinade, cover and refrigerate for three to six hours, turning it once or twice. Prepare the grill. Remove the flank from the marinade. Grill the steak for five to seven minutes, depending on desired doneness, on each side. Meanwhile, combine the green onions, the avocados, tomatoes, the remaining two tablespoons lime juice, and the remaining tablespoon jalapenos in a small bowl and mix gently. Season with salt and black pepper. When ready to serve, slice the meat across the grain into thin strips. Serve with guacamole and garnish with sour cream. Makes 4 servings