INGREDIENTS

INSTRUCTIONS

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

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