Recipe - Grilled Flank Steak With Chimichurri Sauce

2 Jalapenos;w/ seeds,chopped
4 Serrano chiles; seeded, minced
1 Flank steak (1 One half to 2 lbs)
Three fourths cup Corn oil
2 cup Dry red wine
2 tablespoon Soy sauce
3 tablespoon Fresh coriander; chopped
5 Garlic cloves; 3 chopped
1 tablespoon Coarsely ground black pepper
1/3 cup Pecan halves
9 ounce Unsalted butter
1 tablespoon Minced chives
1/3 cup Chicken stock / canned broth
1/3 cup Red wine vinegar
1 Lg Shallot; chopped
1 teaspoon Fresh lime juice
One fourth cup Black beans, cooked
Salt
Freshly ground black pepper
Flour tortillas; warmed

Place the flank steak in a shallow nonaluminum pan. Add 1 One half 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini