Beer Marinated Flank Steak With Aji And Guacamole Recipes

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AJI SAUCE



Aji Sauce image

Provided by Steven Raichlen

Categories     Sauce     Food Processor     Onion     Low Fat     Vegetarian     Quick & Easy     Low Cal     Vinegar     Healthy     Low Cholesterol     Jalapeño     Bon Appétit

Yield Makes abaout 3/4 cup

Number Of Ingredients 7

1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large)
1/2 cup coarsely chopped green onions (about 2 large)
1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons (or more) red wine vinegar or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until 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 small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

BEER-MARINATED FLANK STEAK



Beer-Marinated Flank Steak image

I made this for a friend's birthday dinner and it was so good my husband asked me to make again over the weekend. Easy, flavorful marinade for flank steak. I adapted this from Bon Appetit.

Provided by Jules127

Categories     Steak

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup soy sauce
2 tablespoons olive oil
3 large garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons chopped fresh rosemary
2 teaspoons Worcestershire sauce
2 teaspoons fresh coarse ground black pepper
1/2 cup lager beer (such as Heineken)
2 1/2 lbs flank steaks

Steps:

  • Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
  • Grill over medium-high heat for 5 minutes per side for medium rare. Alternatively, place steaks in hot grill pan or skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side.
  • Transfer steaks to carving board and let rest 5 minutes.
  • Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

COLOMBIAN GUACAMOLE



Colombian Guacamole image

Provided by Steven Raichlen

Categories     Sauce     Food Processor     Onion     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Avocado     Healthy     Low Cholesterol     Vegan     Jalapeño     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
2 tablespoons chopped serrano chiles with seeds
1/4 cup (or more) water
2 1/2 tablespoons (or more) fresh lime juice
Coarse kosher salt

Steps:

  • Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 21/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until thick sauce forms.
  • Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

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