This recipe is great for pool parties (especially when the pool owner is in Mississippi). This same owner has been upset that there has been NO MEN'S MEAT so far on the blog. So here we go with Flank Steak it has to be marinated or it will be tough.
Ingredients:
1 1 1/5 lb flank steak
1 bottle Guinness beer or Amber bock (dark beer)
2 tbsp cumin
1 tbsp oregano
1 cup chopped onion (sweet or green)
1/2 cup Worcestershire sauce
1 tsp salt (sea or kosher)
2 tbsp olive oil
Make X cuts with knife on both sides of steak (not deep just flesh cuts)
Place all ingredients into pan or Ziploc bag and Marinate for 3 hours or over night.
Heat grill on high. Place steak on grill and cook for about 4-5 minutes per side for med rare Add two additional minutes for further doneness. Once done to likening let stand for Five minutes so juices will go back into meat, and cut across grain and serve with chimichurri.
Chimichurri Sauce:
½ bunch cilantro
½ bunch parsley
½ cup sweet onion
3 tbsp red wine vinegar
1 clove of garlic
2 seeded jalapenos
Salt and Pepper to taste
Place all ingredients in processor and pulse till pureed
Guacamole:
1 ripe Avocado (pitted)once cut in half and *pit removed take a spoon and scoop out avocado
Cilantro (1/2 bunch)
4 scallions chopped in half
2 Serrano peppers
2 tbsp lemon juice
¼ cup water
Salt and Pepper to taste
Package Wheat Flat bread (cut into quarters)
Olive oil
**Take a knife and whomp blade into pit and turn and pull out
Add all ingredients(besides bread) to food processor and mix till thick but pourable. Place in a bowl and chill till ready to serve. Heat grill on high. Drizzle pieces of flat bread with olive oil on both sides and place on grill for two – three minutes a side, serve with guacamole.
If the guacamole is to spicy put a ¼ cup of sour cream into mixture and mix.
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