Ingredients:
2 flank steaks (grass fed)
Salt and pepper to taste
3 Pepper Salsa--
1 bottle of your favorite ale
1/2 c. soy sauce
1/2 c. fresh cilantro
5 jalapenos, fresh
5 poblano peppers, fresh
10 serrano peppers, fresh
2 heirloom tomatoes
1 red onion
1 tsp. fresh rosemary
1 tsp. cumin
1 tsp. fresh oregano
2 tsp. garlic
1/4 c. red wine vinegar
1 c. tomato juice
1/4 c. olive oil
Procedure:
Season flank steak with salt and pepper. For salsa: Mix together ale, soy sauce and 1/4 cup cilantro. Pour mix over steaks and marinate at least one hour. Deseed all peppers, and thinly slice. Place in mixing bowl. Dice tomatoes and red onion; add to bowl. Chop all herbs and garlic; add to bowl. Add rest of ingredients and mix well. Refrigerate 1 hour, season with salt and pepper. Grill flank to desired temperature; thinly slice. This can be served a variety of ways: in a tortilla, fanned around a warm potato salad, or on a garden salad. Top it with your 3 pepper salsa and enjoy these fresh summer flavors!
Submitted by: Todd J. Eisenhauer, Chef/Owner
Book: "Taste of Main Street America" - Page 108
Recipe Author: Chef/Owner Todd J. Eisenhauer
Photo By: Chef Todd J. Eisenhauer/Black Bear Bistro
Restaurant: Black Bear Bistro, Main Street, Warrenton, VA
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077