Cilantro Tequila Marinated Flank Steak With Chipotle Mayo - cooking recipe

Ingredients

2 cups fresh cilantro leaves
5 garlic cloves, peeled and thinly sliced
1 shallot, roughly chopped
1 serrano pepper, seeded and roughly chopped
2 teaspoons cumin
1/2 cup fresh lime juice (about the juice of 4 limes)
1/4 cup olive oil, plus
2 tablespoons olive oil
1/4 cup tequila
1 (1 1/2-2 lb) flank steaks
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
1 yellow bell pepper, sliced into 1/4-inch strips
8 flour tortillas
For Guacamole
4 Hass avocadoes, peeled and mashed
2 limes, juice of
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
3 garlic cloves, minced
salt, to taste
For chipotle mayonnaise
1 cup mayonnaise
2 garlic cloves, pressed
1 chipotle chile in adobo
1 teaspoon lemon juice (the juice of half a lime) or 1 teaspoon lime juice (the juice of half a lime)
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano

Preparation

In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
For the guacamole:
Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
Yield: about 1 1/2 cups.
For the Chipotle Mayo:
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Yield: about 1 cup.