Margarita Flank Steak With Tomatillo Guacamole

Total Time: 1 hr 10 mins Preparation Time: 28 mins Cook Time: 42 mins

Ingredients

• 1 cup diced red onion
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 30 ounces black beans, drained & rinsed (2 cans)
• 1/2 cup low sodium chicken broth
• 1/2 cup crumbled goat cheese
• 8 flour tortillas (6-inch)
• 1 cup shredded jack cheese
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup tequila (we used jose cuervo premium)
• 1/4 cup brown sugar
• 1 jalapeno, diced & seeded (add seeds for extra heat)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper (or more)
• 1 1/2 lbs flank steaks
• sour cream (garnish)
• 2 avocados, pitted, peeled & chopped
• 1 cup husked & chopped tomatillo
• 1 cup fresh spinach
• 1/2 chopped fresh cilantro
• 1/4 cup cold water
• 2 tablespoons fresh lime juice
• 1 jalapenos or 1 serrano chile, chopped
• 1 scallion, chopped
• salt

Recipe

• 1 tomatillo guacamole: may be made up to 2 days ahead.
• 2 pulse avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeno and scallion together in a food processor until slightly chunky, season with salt - if necessary.
• 3 margarita flank steak & marinade:.
• 4 preheat oven to 425f; coat a 3-qt baking dish with nonstick spray.
• 5 preheat grill to medium high.
• 6 saute onion in oil in a saute pan for 5-6 minutes; add garlic, cook 1 minute then stir in beans. crush with a poato masher until chunky. add broth and reduce until liquid is evaporated & stir in goat cheese - the broth and the cheese will make it creamier.
• 7 roll each tortilla with 1/3 cup bean mixture; lightly press the filling as you roll to the end. place in the prepared dish, seam side down.
• 8 top with jack cheese & bake until cheese melts melts, 20 minutes.
• 9 combine juices, tequila, brown sugar and salt for the marinade in a resealable plastic bag. add steak, marinate 15 minutes.
• 10 grill, covered, 4-5 minutes per side for medium rare. transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. slice on an angle against the grain for the most tender results.
• 11 to serve: spoon tomatillo guacamole on plates, top with enchiladas and steak slices.
• 12 garnish with sour cream.