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How To make Grilled Flank Steak with Pecans, Black Beans & Chiles
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 Coarsely ground black pepper
1/3 c Pecan halves
9 oz Unsalted butter
1 T Minced chives
1/3 c Chicken stock / canned broth
1/3 c Red wine vinegar
1 Lg Shallot; chopped
1 t Fresh lime juice
1/4 c Black beans, cooked
Salt Freshly ground black pepper 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. Chile Pepper Magazine
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Pedro Pascal: No Good Mexican Food in NYC??
Are you sure about that? Respectfully, here's 5 spots we think are worth a try, and maybe come to the defense of the many Mexicans and Mexican-owned establishments that call NYC home. You can get tacos, chalupas, micheladas, and more, and we think they give Los Angeles a run for its money. Have you hit these places? Drop us a line in the comments.
Ollin
339 E 108th St, New York, NY 10029
Corona Plaza
40-04 National St, Queens, NY 11368
NEWYORKTITLAN
1525 Gates Ave, Brooklyn, NY 11237
Tacos El Bronco
850 5th Avenue, Brooklyn, NY 11232
Evelia's Tamales
(when on the street)
On Junction Blvd at P4XJ+P94, Queens, NY 11368
(brick&mortar)
96-09 Northern Blvd, Queens, NY 11368
Michelada House
88-19 Roosevelt Ave, Queens, NY 11372
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Nigella Lawson's Flash-Fried Steak
Nigella Lawson's Flash-Fried Steak Preparing Steak on a Budget. Lawson, author of the new Nigella Express cookbook, showed ABC News' Jeremy Hubbard how to substitute pricey meats with less expensive cuts without sacrificing any of the flavor. 081015
Nigella's Flash-Fried Steak With White Bean Mash
Ingredients:
1/4 cup plus 2 teaspoons olive oil
Most of 1 clove garlic, crushed
Grated zest and juice of 1 lemon
3 14-oz cans white beans
1 sprig fresh rosemary, optional
Salt and pepper to taste
4 thin-cut sirloin or entrecote steaks, about 5 oz. each
Method:
1) First get on with the beans: Put the 1/4 cup of olive oil in a saucepan, mince in the garlic, add the lemon zest, and warm through.
2) Drain the beans and rinse under a tap to get rid of the gloop, then add to the pan and warm through, stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Add the rosemary sprig, if using, and season to taste; some beans come saltier than others.
3) Meanwhile, heat a teaspoon of oil in a large skillet and cook the steaks on high for 1 1/2 minutes a side. Remove to warmed plates, sprinkling some salt and pepper, to taste, over them as you do so.
4) Squeeze the lemon juice into the hot pan and let it bubble up with the meaty oil, then pour over the steaks. Serve immediately with the mash.
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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SMOKY Chipotle Beef Chili - The BEST Chili Recipe!
GET THE RECIPE:
One of my favorite fall and winter meals is a big, warm bowl of beef chili! This incredible smoky chipotle beef chili recipe is one of the best I’ve ever had! The flavors are hearty and warming, with a warming spiciness to the dish! It’s made with lots of ground beef, kidney beans, chipotle peppers in adobo sauce, smoked paprika and even a little bit of wine! Enjoy this beef and bean chili with cheddar cheese!
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Peppered Flank Steak Corn - Kitchen Cat
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★ Kitchen Cat ★ Peppered Flank Steak Corn Recipe.
A recipe from the KC Sauces collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
6 ts : Reduced-calorie Margarine;
2/3 c : Corn Kernels
18 oz : Flank Steak
2 tb : Cracked Black Pepper
Fresh Cilantro Sprigs;
Fresh Cilantro; Chopped
1 ts : Ground Cumin
6 : Flour Tortillas
2/3 c : Red Tomato Wedges; Chopped
2/3 c : Green Tomato-chile Sauce
1/2 c : Italian Salad Dressing, Low
1 tb : Honey
1 ts : Orange Zest; Minced
6 : Lime Wedges; Garnish
2/3 c : Black Beans; Cooked
1 tb : Worcestershire Sauce