Cilantro Tequila Marinated Flank Steak With Chipotle Mayo |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Serve on tortillas with the guacamole and the chipotle mayonnaise. From , Emeril Lagasse. Marinating time included in prep time. This is the best steak for burritos ever!! It's the fancy 5 star burrito. And even the chipotle mayo alone is great! Ingredients:
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 |
Directions:
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.
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