Beer Marinated Flank Steak With Aji and Guacamole

From July 2009 Bon Appetit--a lot can be done ahead and you need to marinate for at least 3 hours.

• Ready In: 40 mins
• Serves: 6

Ingredients

• For the steak

• 2  flank steaks (1 1/3 pounds each)
• 1  tablespoon dried oregano
• 2  teaspoons ground cumin
•  coarse kosher salt
• 1⁄4 cup extra virgin olive oil
• 1 1⁄4 cups  thinly sliced green onions
• 12  ounces dark beer
• 1⁄2 cup Worcestershire sauce

• For the Aji Sauce

• 1⁄2 cup  coarsely chopped seeded  jalapeno
• 1⁄2 cup  coarsely chopped green onion
• 1⁄3 cup  coarsely chopped sweet onion
• 1⁄4 cup  coarsely chopped fresh cilantro
• 2  tablespoons red wine vinegar or 2  tablespoons fresh lime juice
• 3⁄4 teaspoon  coarse kosher salt
• 1⁄4 teaspoon fresh ground black pepper

• For the Colombian Guacamole

• 1  large  ripe avocado, peeled, pitted and coarsely chopped
• 3  tablespoons  coarsely chopped fresh cilantro
• 3  tablespoons  coarsely chopped green onions or 3  tablespoons sweet onions
• 2  tablespoons  chopped serrano chiles with  seeds
• 1⁄4 cup water
• 2 1⁄2 tablespoons fresh lime juice
•  coarse kosher salt

Directions

1. Using a sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals. Place steaks in a 13x9x2 inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and a generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally (can be done 1 day ahead -- keep chilled.).
2. Prepare barbecue (medium high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across steaks. Transfer to a platter and serve with Aji Sauce and Colombian Guacamole.
3. To make the Aji Sauce:
4. Combine jalapenos, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowls with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture remains. Transfer to a small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper and more vinegar to taste if desired. (Can be made one day ahead. Cover and refrigerate).
5. To make the Colombian Guacamole:
6. Combine avocado, cilantro, green onion, and serrano chilies in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water to avocado mixture by tablespoonfuls if needed and blend until a thick sauce forms. Transfer to a small bowl; season to taste with coarse salt and pepper and more lime juice if desired. (Can be made up to 2 hours ahead. Cover and Chill.).