Beer-Marinated Flank Steak Sandwiches with French Fries & Cumin-Chipotle Ketchup

 

SUPER BOWL SUNDAY

Beer-Marinated Flank Steak Sandwiches with Aji & Colombian Guacamole  | French Fries with Cumin Chipotle Ketchup

 

WOW, what a game!  Congrats to both teams & to both coaches…it was a thrill & pleasure to watch.  As a Mom, I sympathize with & second Jackie Harbaugh’s suggestion…”Couldn’t we just have a tie”?  What a night for that family!

Aside from football {ahem, no laughing!}, there are THE commercials.  I didn’t see most of them but there was one…Budweiser.  Maddie gave me a warning about this one…she cried.  {OK, so a disclaimer here…we are a horse family }.  Click here to see the ad for yourself.  And then look at these photos and you will begin to understand where I am coming from…

Madison & Mallory XC

Maddie & King Post-Surgery

MalloryRF

On that note, let’s get to dinner…

Beer-Marinated Flank Steak

  • 2 {1½ pounds each} flank steaks
  • 2 tablespoons dried Mexican oregano
  • 1½ tablespoons ground cumin
  • Kosher salt
  • ½ cup extra-virgin olive oil
  • 1¾ cups thinly-sliced scallions
  • 1 {12 ounce} bottle of dark beer
  • ¾ cup Worcestershire sauce
  1. Using a sharp knife, lightly score flank steaks in a criss-cross pattern.  Place steaks in a large baking dish.   Sprinkle steaks on both sides with oregano and cumin & generous amounts of salt and pepper.  Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat.  Add green onions, beer and Worcestershire sauce, turning steaks to coat both sides.  Cover and refrigerate at least 3 hours, turning occasionally.
  2. Prepare BBQ.  Grill steaks to desired doneness, 3-4 minutes total per side for medium-rare.  Transfer steaks back to dish with marinade and let rest for 10 minutes.  Place steaks on a cutting board and thinly slice steaks across grain.  Transfer to a platter and serve with Aji Sauce & Colombian Guacamole.

Flank Steaks Raw

Cumin & Oregano

Flank Steaks with Rub

Flank Steaks with Rub & Oil

Scallions

Flank Steak & Scallions

Flank Steaks & Worcestershire

Now for the Aji Sauce

  • ½ cup jalapeno peppers, seeded and coarsely chopped
  • ½ cup green onions, coarsely chopped
  • ½ cup sweet onion {Maui or Vidalia}, coarsely chopped
  • ¼ cup fresh cilantro, coarsely chopped
  • 3 tablespoons freshly-squeezed lime juice
  • kosher salt & freshly ground black pepper to taste
  1. Combine first four ingredients in a food processor & purée until a paste forms, scraping down sides of the bowl with a spatula several times.
  2. Add 2 tablespoons of fresh lime juice and process until mixture is blended but some texture remains.  Transfer to a small bowl.  Season to taste with salt & pepper.

Aji Ingredients

Aji Ingredients in Processor

And then the Colombian Guacamole

  • 1 large ripe Haas Avocado, peeled, pitted & coarsely chopped
  • 3-4 tablespoons fresh cilantro, coarsely chopped
  • 3-4 tablespoons sweet onion, coarsely chopped
  • 2 serrano chiles, seeded and coarsely chopped
  • ¼ cup {+} water
  • 3 tablespoons freshly-squeezed lime juice
  • Salt to taste
  1. Combine first 4 ingredients in a food processor.  Purée until smooth.  Add ¼ cup water and lime juice and process to blend the mixture until a thick sauce forms.
  2. Transfer mixture to a small bowl & season to taste with salt & pepper {and more lime juice if desired}.

Guacamole Colombian Ingredients

Finally, the Cumin-Chipotle Ketchup

  • 1½ teaspoons cumin seeds
  • 1 cup ketchup
  • 1½ teaspoons chopped canned chipotle chilies plus 1 tablespoon spicy tomato sauce reserved from can
  • 2 tablespoons freshly-squeezed lime juice
  • 1 tablespoon tequila
  1. Stir cumin seeds in a cast iron skillet over medium heat until fragrant.  Transfer to a plate & cool.  Grind seeds to a powder.
  2. Return ground cumin to same saucepan.  Whisk in ketchup, chipotle peppers with 1 tablespoon spicy sauce, lime juice and tequila.  Simmer over medium-low heat until ketchup begins to thicken, stirring occasionally ~ about 5 minutes.  Serve warm or at room temperature.

Cumin Chipotle Ketchup Ingredients

And, here are the sandwiches that sustained us during the game…

Flank Steak Sandwiches & Fries

 

Have a Great Week Everyone!

K-Initial1

Beer-Marinated Flank Steak
 
Beer-Marinated Flank Steak
Serves: 6
Ingredients
  • 2 {1½ pounds each} flank steaks
  • 2 tablespoons dried Mexican oregano
  • 1½ tablespoons ground cumin
  • Kosher salt
  • ½ cup extra-virgin olive oil
  • 1¾ cups thinly-sliced scallions
  • 1 {12 ounce} bottle of dark beer
  • ¾ cup Worcestershire sauce
Instructions
  1. Using a sharp knife, lightly score flank steaks in a criss-cross pattern.  Place steaks in a large baking dish.
  2. Sprinkle steaks on both sides with oregano and cumin & generous amounts of salt and pepper.  Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat.
  3. Add green onions, beer and Worcestershire sauce, turning steaks to coat both sides.
  4. Cover and refrigerate at least 3 hours, turning occasionally.
  5. Prepare BBQ.  Grill steaks to desired doneness, 3-4 minutes total per side for medium-rare.  Transfer steaks back to dish with marinade and let rest for 10 minutes.
  6. Place steaks on a cutting board and thinly slice steaks across grain.  Transfer to a platter and serve with Aji Sauce & Colombian Guacamole.

 
Aji Sauce
 
Aji Sauce {adapted from Bon Appetit, July 2009}
Serves: 6
Ingredients
  • ½ cup jalapeno peppers, seeded and coarsely chopped
  • ½ cup green onions, coarsely chopped
  • ½ cup sweet onion {Maui or Vidalia}, coarsely chopped
  • ¼ cup fresh cilantro, coarsely chopped
  • 3 tablespoons freshly-squeezed lime juice
  • kosher salt & freshly ground black pepper to taste
Instructions
  1. Combine first four ingredients in a food processor & purée until a paste forms, scraping down sides of the bowl with a spatula several times.
  2. Add 2 tablespoons of fresh lime juice and process until mixture is blended but some texture remains.  Transfer to a small bowl.  Season to taste with salt & pepper.

 
Columbian Guacamole
 
Colombian Guacamole {adapted from Bon Appetit, July 2009}
Serves: 6
Ingredients
  • 1 large ripe Haas Avocado, peeled, pitted & coarsely chopped
  • 3-4 tablespoons fresh cilantro, coarsely chopped
  • 3-4 tablespoons sweet onion, coarsely chopped
  • 2 serrano chiles, seeded and coarsely chopped
  • ¼ cup {+} water
  • 3 tablespoons freshly-squeezed lime juice
  • Salt to taste
Instructions
  1. Combine first 4 ingredients in a food processor.  Purée until smooth.  Add ¼ cup water and lime juice and process to blend the mixture until a thick sauce forms.
  2. Transfer mixture to a small bowl & season to taste with salt & pepper {and more lime juice if desired}.

 
Cumin-Chipotle Ketchup
 
Cumin-Chipotle Ketchup {adapted from Bon Appetit, July 1997} ...
Serves: 6
Ingredients
  • 1½ teaspoons cumin seeds
  • 1 cup ketchup
  • 1½ teaspoons chopped canned chipotle chilies plus 1 tablespoon spicy tomato sauce reserved from can
  • 2 tablespoons freshly-squeezed lime juice
  • 1 tablespoon tequila
Instructions
  1. Stir cumin seeds in a cast iron skillet over medium heat until fragrant.  Transfer to a plate & cool.  Grind seeds to a powder.
  2. Return ground cumin to same saucepan.  Whisk in ketchup, chipotle peppers with 1 tablespoon spicy sauce, lime juice and tequila.  Simmer over medium-low heat until ketchup begins to thicken, stirring occasionally ~ about 5 minutes.  Serve warm or at room temperature.

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