Grilled Flank Steak With Pecans~ Black Beans Recipe

 Yield: 6 Servings
 
      2    jalapenos,w/ seeds,chopped
      4    serrano chiles,seeded,diced
      1    flank steak (1 1/2 to 2 lbs)
    3/4 c  corn oil
      2 c  dry red wine
      2 T  soy sauce
      3 T  fresh coriander,chopped
      5    garlic cloves,3 chopped
      1 T  black pepper,Coarsely Ground
    1/3 c  pecan halves
      9 oz butter,Unsalted
      1 T  chives,Minced
    1/3 c  chicken stock / broth,Canned
    1/3 c  red wine vinegar
      1    lg shallot,chopped
      1 t  fresh lime juice
    1/4 c  black beans,cooked
      1    salt
      1    black pepper,Freshly Ground
      1    flour tortillas,warmed

Place the flank steak in a shallow nonaluminum pan. Add 1 1/2 cups
of
the wine and the oil, soy sauce, 2 tablespoons of the coriander,
Jalapenos, chopped garlic and the coarsely cracked black pepper.
Cover and marinate in the refrigerator for at least 2 hours or
overnight. Preheat the oven to 350 degrees. In a small baking dish,
toast the pecans until slightly browned, about 5 minutes. Remove from
the oven and set aside. Rub the remaining two whole garlic cloves
with 1/2 tablespoon of the butter and roast in the oven until soft
and light brown, about 20 minutes. Reduce the oven temperature to 250
degrees. In a mortar, combine the pecans, roasted garlic and Serrano
chiles. Crush with a pestle. Blend in 2 tablespoons of the butter and
the chives. Preheat a grill or the broiler. In a medium nonaluminum
saucepan , combine the stock, remaining 1/3 cup red wine, the
vinegar, shallot, lime juice and 1 teaspoon of the coriander. Bring
to a boil over moderate heat and boil until reduced to 2 tablespoons,
10 to 12 minutes. Reduce the heat to low and whisk in the remaining 2
sticks of butter, 2 tablespoons at a time. Stir in the black beans
and season the sauce with salt and pepper to taste. Keep the sauce
warm over simmering water. Lightly brush the flank steak with oil.
Season with salt and pepper. Grill the steak over a moderately hot
fire or broil until medium rare, 5 to 7 minutes. Thinly slice the
steak crosswise on the diagonal and arrange on warmed plates. Spoon
the sauce over each serving and accompany with warm flour tortillas.

Grilled Flank Steak With Summer Vegetables
 
      Yield: 4 Servings
 
      1 md lemon
      1 md garlic clove
      6 T  olive oil
      1 lb flank steak
    1/4 c  basil leaves,stemmed
           -(loosely pack,ed)
      4 md tomatoes (about 1 pound)
      1    salt (to taste)
      1    freshly-ground black pepper
           -(to tas,te)
      4 md zucchini (about 1 pound)
      4 sl italian bread (3/4-inch
           -thick)

PREPARATION:  Squeze 2 1/2 tablespoons lemon juice into a large,
shallow dish.  Peel and mince the garlic, and add it to the lemon
juice with 5 tablespoons of the olive oil.  Add the flank steak to
the dish, turn once in the marinade, and set aside for 15 minutes.
Mince the basil. Thinly slice the tomatoes and put them in a flat
dish with the remaining olive oil.  Sprinkle the tomatoes with the
basil and salt and pepper; set aside. Trim and cut the zucchini
lengthwise into 1/4-inch thick slices.

COOKING AND SERVING:  Heat the grill.  Season the meat with salt and
pepper and place on the grill.  Brush the zucchini and the bread with
the remaining meat marinade and place on grill. Grill the meat,
zucchini and bread for 3 minutes.  Turn, and grill for 3 minutes
more, until the meat is medium-rare, zucchini is crisp-tender, and
bread is toasted. Slice the meat thinly across the grain.  Arrange
the meat, zucchini, bread, and tomato slices on individual serving
plates. Spoon any meat juices (from the carving board) over the meat
and bread. Serve immediately.

Makes 4 servings.