Margarita Flank Steak With Tomatillo Guacamole
Ready In: 1 hr 10 mins
Yields: 8 Enchiladas
Ingredients
FOR THE ENCHILADAS
- 1 cup diced red onion
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 30 ounces black beans, drained & rinsed (2 cans)
- 1⁄2 cup low sodium chicken broth
- 1⁄2 cup crumbled goat cheese
- 8 flour tortillas (6-inch)
- 1 cup shredded jack cheese
FOR THE MARINADE AND STEAK
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fresh orange juice
- 1⁄4 cup tequila (we used Jose Cuervo Premium)
- 1⁄4 cup brown sugar
- 1 jalapeno, diced & seeded (add seeds for extra heat)
- 1 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper (or more)
- 1 1⁄2 lbs flank steaks
- sour cream (garnish)
TOMATILLO GUACAMOLE
- 2 avocados, pitted, peeled & chopped
- 1 cup husked & chopped tomatillo
- 1 cup fresh spinach
- 1⁄2 chopped fresh cilantro
- 1⁄4 cup cold water
- 2 tablespoons fresh lime juice
- 1 jalapenos or 1 serrano chile, chopped
- 1 scallion, chopped
- salt
Directions
- TOMATILLO GUACAMOLE: May be made up to 2 days ahead.
- Pulse avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeno and scallion together in a food processor until slightly chunky, season with salt - if necessary.
- MARGARITA FLANK STEAK & MARINADE:.
- Preheat oven to 425F; coat a 3-qt baking dish with nonstick spray.
- Preheat grill to medium high.
- 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.
- 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.
- Top with Jack cheese & bake until cheese melts melts, 20 minutes.
- Combine juices, tequila, brown sugar and salt for the marinade in a resealable plastic bag. Add steak, marinate 15 minutes.
- 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.
- To serve: spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices.
- Garnish with sour cream.
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