Ingredients:
Meat
3 Pounds Flank Steak
1 Tablespoon Dried Oregano
2 Teaspoons Ground Cumin
Coarse kosher salt
1/4 Cup Extra-virgin Olive Oil
2 3/4 Cups Thinly Sliced Green Onions (about 6)
12 Ounces Dark Beer (preferably Guinness)
1/2 Cup Worcestershire Sauce
Aji Sauce
4 Large Jalapeño Chiles, seeded and coarsely chopped
2 Large Green Onions, coarsely chopped
1/3 Cup Sweet Onion, coarsely chopped (such as Maui or Vidalia)
1/4 Cup Fresh Cilantro, coarsely chopped
2 Tablespoons Fresh Lime Juice (or more)
3/4 Teaspoon Coarse Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
Colombian Guacamole
1 Large Ripe Avocado (12 to 13 ounces) peeled, pitted, coarsely chopped
3 Tablespoons Coarsely Chopped Fresh Cilantro
3 Tablespoons Coarsely Chopped Green Onion
2 Tablespoons Chopped Serrano Chiles With Seeds
2 1/2 Tablespoons Fresh Lime Juice (or more)
Coarse Kosher Salt & Pepper
Directions:
Meat
- Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
- Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper.
- Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Place meat in a ziplock bag.
- Mix green onions, beer, and Worcestershire sauce, and pour into the ziplock bag with the meat. Chill at least 3 hours, turning occasionally.
- DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Prepare grill (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
- Transfer steaks to cutting board; let rest 5 minutes.
- Thinly slice steaks across grain.
- Transfer to platter and serve with Aji Sauce and Colombian Guacamole.
Aji Sauce
- Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times.
- Add 2 tablespoons lime juice and process until mixture is blended but some texture still remains.
- Transfer to small bowl.
- Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more lime juice to taste, if desired.
- DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Columbian Guacamole
- Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 2 1/2 tablespoons lime juice and process to blend. Add a little water to avocado mixture by tablespoonfuls, if needed, and blend until thick sauce forms.
- Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired.
- DO AHEAD: Can be made 2 hours ahead. Cover and chill.
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