Grilled Flank Steak with Pecans, Black Beans
| Yield: | 6 Servings |
| Categories: | Main Dishes |
| 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 | tb | Soy sauce |
| 3 | tb | Fresh coriander; chopped |
| 5 | Garlic cloves; 3 chopped | |
| 1 | tb | Coarsely ground black pepper |
| 1/3 | c | Pecan halves |
| 9 | oz | Unsalted butter |
| 1 | tb | Minced chives |
| 1/3 | c | Chicken stock / canned broth |
| 1/3 | c | Red wine vinegar |
| 1 | Lg Shallot; chopped | |
| 1 | ts | Fresh lime juice |
| 1/4 | c | Black beans, cooked |
| Salt | ||
| Freshly ground black pepper | ||
| Flour tortillas; warmed |
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