|YIELDS: 8 Servings||PREP TIME: 20 mins||COOK TIME: 8 mins||TOTAL TIME: 28 mins|
2 1 1/3 pound flank steak
1 tbsp dried oregano
2 tsp cumin
¼ cup extra virgin olive oil
1 ¼ cups thinly sliced green onions (about 6)
1 12 oz bottle of dark beer
½ cup Worcestershire sauce
½ cup coarsely chopped seeded jalapeno chiles (about 4)
½ cup coarsely chopped green onion (about 2 large)
⅓ cup coarsely chopped sweet onion
¼ cup coarsely chopped fresh cilantro
2 tbsp red wine vinegar
¾ tsp kosher salt
¼ tsp freshly ground black pepper
1 large ripe avocado, peeled pitted coarsely chopped
3 tbsp coarsely chopped fresh cilantro
3 tbsp coarsely chopped green onion or sweet onion
2 tbsp chopped Serrano chiles with seeds
¼ cup or more water
2 ½ tbsp fresh lime juice
Glass baking dish
- To prepare the flank steak, use a sharp knife to lightly score the steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- Place steaks in a 13x9x2” glass baking dish. Sprinkle steaks on both sides with oregano and cumin and a generous amount of coarse salt and freshly ground pepper.
- Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides.
- Cover and chill at least 3 hours, turning occasionally. (Can be made up to 1 day ahead. Keep chilled.)
- Preheat grill to medium-high heat. Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
- Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and serve with Aji Sauce and Colombian Guacamole.
- For the Aji Sauce, combine jalapeños, green onions, sweet onion, and cilantro in a processor and puree until a paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to a small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. (Can be made up to 1 day ahead. Cover and refrigerate.)
- For the Colombian Guacamole, combine the avocado, cilantro, green onion and Serrano chiles in a food processor and purée until smooth. Add 1/4 cut water and 2 1/2 tablespoons lime juice and process to blend. Add more water to the avocado mixture by tablespoonfuls, if needed, and blend until thick sauce forms. Transfer to bowl, season to taste with coarse salt and pepper and more lime juice, if desired. (Can be made up to 2 hours ahead. Cover and chill.)