Grilled Flank Steak With Pecans & Black Beans

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Servings: 2 cups Difficulty: Advanced
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Spicy grilled flank steak served with a rich black bean butter sauce and toasted pecan garnish.
Grilled Flank Steak With Pecans~ Black Beans recipe image
Grilled Flank Steak With Pecans~ Black Beans recipe image
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Grilled Flank Steak With Pecans & Black Beans

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 2448

Description

This vibrant dish features tender grilled flank steak marinated in wine, soy sauce, and fresh jalapeños. The meat is paired with a luxurious, emulsified sauce made from reduced red wine vinegar, chicken stock, and butter, studded with cooked black beans. A crunchy, spicy topping of toasted pecans, roasted garlic, and serrano chiles adds texture and heat. The combination of smoky grilled beef, creamy sauce, and nutty crunch creates a sophisticated yet approachable meal. It is perfect for a special weeknight dinner or entertaining guests who enjoy bold, layered flavors. Serve with warm flour tortillas to soak up every drop of the savory sauce.

Directions

  1. Place the flank steak in a shallow non-aluminum pan.
  2. Add 1 1/2 cups of the wine, oil, soy sauce, 2 tablespoons of the coriander, chopped jalapeños, chopped garlic, and coarsely cracked black pepper to the pan.
  3. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  4. Preheat the oven to 350 degrees.
  5. In a small baking dish, toast the pecans until slightly browned, about 5 minutes.
  6. Remove the pecans from the oven and set aside.
  7. Rub the remaining two whole garlic cloves with 1/2 tablespoon of the butter.
  8. Roast the garlic in the oven until soft and light brown, about 20 minutes.
  9. Reduce the oven temperature to 250 degrees.
  10. In a mortar, combine the toasted pecans, roasted garlic, and serrano chiles.
  11. Crush the mixture with a pestle.
  12. Blend in 2 tablespoons of the butter and the minced chives.
  13. Preheat a grill or the broiler.
  14. In a medium non-aluminum saucepan, combine the chicken stock, remaining 1/3 cup red wine, vinegar, chopped shallot, lime juice, and 1 teaspoon of the coriander.
  15. Bring to a boil over moderate heat and boil until reduced to 2 tablespoons, about 10 to 12 minutes.
  16. Reduce the heat to low and whisk in the remaining butter, 2 tablespoons at a time, until emulsified.
  17. Stir in the black beans and season the sauce with salt and pepper to taste.
  18. Keep the sauce warm over simmering water.
  19. Remove steak from marinade and lightly brush with oil.
  20. Season the steak with salt and pepper.
  21. Grill the steak over a moderately hot fire or broil until medium rare, 5 to 7 minutes per side.
  22. Let the steak rest for a few minutes, then thinly slice crosswise on the diagonal.
  23. Arrange the sliced steak on warmed plates.
  24. Spoon the black bean sauce over each serving and garnish with the pecan mixture.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 2448kcal
% Daily Value *
Total Fat 250g385%
Saturated Fat 125g625%
Cholesterol 522mg174%
Sodium 473mg20%
Total Carbohydrate 22g8%
Dietary Fiber 10g40%
Sugars 4g
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, flank steak, black beans, pecans, jalapeno, serrano, marinade, butter sauce, garlic, coriander, mexican, dinner, meat, spicy, tortillas, red wine, vinegar, shallot, lime, chives
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