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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