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    You are in: Home / Recipes / Margarita Flank Steak With Tomatillo Guacamole Recipe
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    Margarita Flank Steak With Tomatillo Guacamole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    28 mins

    42 mins

    Manami's Note:

    A bright and sweet citrus marinade gives this grilled flank steak real zing, making it the perferct partner to rich and cheesy black bean enchiladas. The natural acidity of the tomatillos keeps the avocados' vibrant green color from turning brown. Cuisine at home eRECIPES, July 29, 2010 newsletter. Quickly grilling flank steak over searing heat to medium-rare is the secret to keeping the flavorful cut of meat tender without drying it out.

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    Ingredients:

    Yield:

    Enchila ...

    Units: US | Metric

    FOR THE ENCHILADAS

    FOR THE MARINADE AND STEAK

    TOMATILLO GUACAMOLE

    Directions:

    1. 1
      TOMATILLO GUACAMOLE: May be made up to 2 days ahead.
    2. 2
      Pulse avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeno and scallion together in a food processor until slightly chunky, season with salt - if necessary.
    3. 3
      MARGARITA FLANK STEAK & MARINADE:.
    4. 4
      Preheat oven to 425F; coat a 3-qt baking dish with nonstick spray.
    5. 5
      Preheat grill to medium high.
    6. 6
      Saute onion in oil in a saute pan for 5-6 minutes; add garlic, cook 1 minute then stir in beans. Crush with a poato masher until chunky. Add broth and reduce until liquid is evaporated & stir in goat cheese - the broth and the cheese will make it creamier.
    7. 7
      Roll each tortilla with 1/3 cup bean mixture; lightly press the filling as you roll to the end. Place in the prepared dish, seam side down.
    8. 8
      Top with Jack cheese & bake until cheese melts melts, 20 minutes.
    9. 9
      Combine juices, tequila, brown sugar and salt for the marinade in a resealable plastic bag. Add steak, marinate 15 minutes.
    10. 10
      Grill, covered, 4-5 minutes per side for medium rare. Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. Slice on an angle against the grain for the most tender results.
    11. 11
      To serve: spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices.
    12. 12
      Garnish with sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Margarita Flank Steak With Tomatillo Guacamole

    Serving Size: 1 (2823 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 528.8
     
    Calories from Fat 203
    38%
    Total Fat 22.6 g
    34%
    Saturated Fat 7.1 g
    35%
    Cholesterol 43.9 mg
    14%
    Sodium 607.2 mg
    25%
    Total Carbohydrate 51.3 g
    17%
    Dietary Fiber 11.8 g
    47%
    Sugars 10.0 g
    40%
    Protein 32.0 g
    64%

    The following items or measurements are not included:

    goat cheese

    tequila

    fresh cilantro

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