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Ingredientes
- 2 tsp Extra virgin olive oil
- 2 x Cloves garlic, minced
- 1 sm Red onion, diced
- 2 x Poblano chiles, roasted, peeled, stemmed, and seeded
- 3 x Ripe tomatoes, cored, seeded, and diced
- 1 c. Tomato puree
- 1/3 c. Pitted and diced cured green olives
- 2 tsp Minced fresh oregano Salt Freshly grnd black pepper
- 2 x Ripe Haas avocados
- 2 x Cloves garlic, chopped
- 1 sm Tomato, seeded and minced
- 1/2 sm Onion, chopped
- 1 x Lime, Juice of
- 2 tsp Grnd cumin, toasted
- 1 Tbsp. Cayenne sauce Salt Freshly grnd black pepper
- 2 tsp Extra virgin olive oil
- 1 x Flank steak, (3- to 4-lb) Salt Freshly grnd black pepper
Direcciones
- Brush the grill racks with oil and heat the grill to very warm. Meanwhile, prepare the sauce and the guacamole.
- To prepare the sauce, heat the extra virgin olive oil in a medium saucepan over high heat till very warm. Add in the garlic and onion and saute/fry lightly for 2 to 3 min. Add in the chiles, tomatoes, and tomato puree and cook over high heat for about 5 min. Add in the olives and oregano and cook for about 5 min. With a handheld blender, coarsely puree the sauce in the pan.
- Alternatively, transfer the sauce to the bowl of a food processor and blend, then return to the pan. Season to taste with salt and pepper and keep hot.
- To prepare the guacamole, cut the avocados in half, remove the pits, and scoop the flesh out of the skins into a medium bowl. Add in the garlic, tomato, onion, and lime juice and mash with a potato masher. Stir in the cumin and cayenne sauce. Season to taste with salt and pepper. Cover the bowl with plastic wrap and place in the refrigerator till ready to use.
- To prepare the steak, rub the meat with extra virgin olive oil and season it on both sides with salt and pepper. Place the meat on the very warm grill and cook for 2 to 3 min per side for rare to medium-rare doneness. Remove meat from the grill, place on a cutting board, and slice thinly against the grain at a 45-degree angle. Place the slices on a serving platter or possibly individual plates and spoon hot sauce generously over the slices. Top with a dollop of guacamole and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 160 | |
| Calories from Fat 92 | 57% |
| Total Fat 10.29g | 13% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 542mg | 23% |
| Potassium 606mg | 17% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.35g | 4% |
| Protein 6.62g | 11% |
