Cilantro Tequila Marinated Flank Steak With Chipotle Mayo

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups fresh cilantro leaves
• 5 garlic cloves, peeled and thinly sliced
• 1 shallot, roughly chopped
• 1 serrano pepper, seeded and roughly chopped
• 2 teaspoons cumin
• 1/2 cup fresh lime juice (about the juice of 4 limes)
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 1/4 cup tequila
• 1 (1 1/2-2 lb) flank steaks
• 1 3/4 teaspoons kosher salt, divided
• 1/2 teaspoon fresh 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
• 4 hass avocadoes, peeled and mashed
• 2 limes, juice of
• 1/4 cup finely chopped red onion
• 2 jalapeno peppers, seeded and minced
• 3 garlic cloves, minced
• salt, to taste
• 1 cup mayonnaise
• 2 garlic cloves, pressed
• 1 chipotle chile in adobo
• 1 teaspoon lemon juice (the juice of half a lime) or 1 teaspoon lime juice (the juice of half a lime)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon mexican oregano

Recipe

• 1 in a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, 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 4-15 mins on each side (depending on how done you would like it). 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 for the guacamole:.
• 6 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.
• 7 yield: about 1 1/2 cups.
• 8 for the chipotle mayo:.
• 9 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.
• 10 yield: about 1 cup.