SOUTH OF THE BORDER FLANK STEAK

Ingredients

• ​2/3 cup dry red wine
• 1/4 cup fresh lime juice
• 2 tbsp soy sauce
• 2 tbsp oil
• 1 tbsp chopped canned chipotle peppers in adobo sauce
• 1/2 tsp ground coriander
• 4 cloves garlic, finely chopped
• 1 1/2 lb flank steak
• Guacamole Sauce

Directions

1. To prepare marinade, combine first 7 ingredients (wine through garlic) in a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a plate.
2. Refrigerate, turning bag occasionally, for 24 hours.
3. Remove from refrigerator and let stand for 20 - 30 minutes.
4. Remove steak from marinade; discard marinade.
5. Grill steak over medium heat on natural gas barbecue to medium rare, about 15 - 20 minutes. 6. Let stand for 5 minutes before slicing.
6. Using a sharp knife held at a 45º angle, slice steak against the grain into thin slices. Serve with Guacamole Sauce.

Ingredients

• ​1 ripe avocado, halved, pitted and peeled
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tsp finely chopped seeded jalapeno pepper
• 1/2 tsp salt
• 1 clove garlic, crushed
• 2/3 cup sour cream

Yield: Makes about 1 cup.

Directions

1. Place all ingredients except sour cream in a mini food processor; process until smooth. Add sour cream and process until blended. Serve with beef or fish.