Lynn's Flank Steak Avocado Dip
4 1/2 lb Flank steak
3 x Bay leaves
1 med White onion, finely diced
1 tsp Peppercorns
2 qt Chicken broth
3 oz Olive oil
3 med Red onions
1 x 11 oz. can jalapeno chilies, seeded, minced
5 x Cloves garlic, finely minced
12 oz Tomatoes, diced
2 tbl Cumino seeds, crushed
Salt to taste
White pepper to taste
4 oz Black or green olives,diced
16 x Flour tortillas
AVOCADO DIP:
4 x Avocados, peeled, pitted and chopped
1 1/2 tbl Lemon juice
1 1/2 tbl Rice vinegar
1 tbl Fresh cilantro, chopped
1 med Red onion, finely chopped
1/2 bn Green onions, minced
Salt to taste
White pepper to taste
Method :
Place flank steak in large 4 quart stock pot with bay leaf, white onion,
peppercorns and broth. Bring to a quick boil and reduce to gentle simmer.
Cook flank steak until tender. Add additional broth if needed. Remove from heat
and cool.
Cut flank steak into small julienne slices. Discard broth.
In large non-stick skillet heat oil, add diced red onion, jalapeno and garlic.
Saute until translucent.
Add tomatoes, simmer gently over low heat for 10 minutes. Add cilantro and
cumino seed. Combine thoroughly and add julienned flank steak. Add salt and
white pepper to taste. Add olives. Heat thoroughly, and remove from heat.
Fill equal amounts of flank steak filling into the flour tortillas. Fold into
cylinder shape and serve with Avocado Dip.
Avocado Dip: Combine all ingredients thoroughly, season and keep mixture chunky.
Serve with burritos.
Serves 8