Beer Marinated Flank Steak With Aji And Guacamole Recipes

BEER-MARINATED FLANK STEAK

Steps:

• Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
• Grill over medium-high heat for 5 minutes per side for medium rare. Alternatively, place steaks in hot grill pan or skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side.
• Transfer steaks to carving board and let rest 5 minutes.
• Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

BEER MARINATED FLANK STEAK

Steps:

• In a medium skillet, cook onion and garlic in 1/4 cup of the oil until tender; remove from the heat.
• Add remaining ingredients, except the meat.
• Place the meat in a shallow baking dish and pour the marinade over it. Flip the meat over to coat and cover and refrigerate for 6 hours.
• When ready to cook, remove meat from marinade and grill or broil to desired doness and baste the marinade while cooking.

BEER MARINATED FLANK STEAK WITH AJI AND GUACAMOLE

Steps:

• 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.).

COLOMBIAN GUACAMOLE

Steps:

• Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
• Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

AJI SAUCE

Steps:

• Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.