Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise

• 2 cups fresh cilantro leaves
• 5 cloves garlic, peeled and thinly sliced
• 1 shallot, roughly chopped
• 1 serrano pepper, seeded and roughly chopped
• 2 teaspoons toasted cumin seeds
• 1/2 cup fresh lime juice
• 1/4 cup plus 2 tablespoons olive oil
• 1/4 cup tequila
• 1 flank steak
• 1 3/4 teaspoons kosher salt, divided
• 1/2 teaspoon freshly 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
• 1 recipe Guacamole, recipe follows
• 1 recipe Chipotle Mayonnaise, recipe follows

1. In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime juice, 1/4 cup of the olive oil and tequila.
2. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak.
3. Allow to marinate at room temperature for 45 minutes.
4. Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag.
5. Remove the steak from the marinade and scrape off any excess marinade.
6. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper.
7. Place on the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes.
8. Turn over and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes.
9. Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
10. Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
11. 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.
12. Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through.
13. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
14. 4 Hass avocados, peeled and mashed
15. 2 limes, juiced
16. 1/4 cup finely chopped red onion
17. 2 jalapeno peppers, seeded and minced
18. 3 cloves garlic, minced
19. 3/4 teaspoon salt, or to taste
20. Combine all ingredients in a small bowl and stir until thoroughly combined.
21. Cover tightly with plastic wrap and set aside, refrigerated, until needed.
22. Should be made as close to serving time as possible.
23. Yield: about 1 1/2 cups
24. 1 cup mayonnaise
25. 2 cloves garlic, minced or pressed
26. 1 chipotle pepper in adobo sauce
27. 1 teaspoon lemon or lime juice
28. 1/2 teaspoon ground cumin
29. 1/2 teaspoon Mexican oregano
30. Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes.
31. Transfer to a small bowl and refrigerate until needed.
32. Yield: about 1 cup

fresh cilantro, garlic, shallot, serrano pepper, cumin seeds, lime juice, olive oil, tequila, flank steak, kosher salt, freshly ground black pepper, green bell pepper, red bell pepper, yellow bell pepper, flour tortillas, recipe guacamole, mayonnaise

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cilantro-tequila-marinated-and-grilled-flank-steak-with-peppers-guacamole-and-chipotle-mayonnaise-recipe.html (may not work)