COLA MARINATED FLANK STEAK WITH AVOCADO SALSA ENJOY DAN:

COLA MARINATED FLANK STEAK WITH AVOCADO SALSA VERDE by CHEF DAN:

Serves 4-6

STEAK MARINATE:

1-1/2-pound flank steak

2 cans regular coco cola

2 teaspoons Thai green curry paste

1/3 cup olive oil

2 tablespoons EACH lime juice, cider vinegar, and brown sugar

1 teaspoon EACH ground cumin, and fennel seeds, (toasted and ground)

4 garlic clove, minced

1 jalapeno pepper, seeded & minced

1 bunch fresh cilantro, leaves and stems, finely chopped

Sea salt and freshly ground black pepper to taste

AVOCADO SALSA VERDE:

10-12 tomatillos

1/2-non-fat Greek yogurt

1/2-onion, chopped

2 garlic cloves

1 jalapeno pepper, seeded and chopped

1/2-cup fresh cilantro

2 tablespoons lime juice

1 avocado, chopped

1 teaspoon seas salt

DIRECTIONS FOR SALSA VERDE:

1.   Peel husk from tomatillos, and rinse under cold water until no longer sticky.

2.   Cut into chunks and place a food processer.

3.   Add yogurt, onion, garlic, and jalapeño and mix until finely chopped.

4.   Add reaming in ingredients blend until smooth.

STEAK MARINATE:

1.   Whisk all marinate ingredients in a baking dish.

2.   Place steak in marinate and turn over a couple of times to coat thoroughly.

3.   Cove in plastic wrap and refrigerate for about 3 hours or overnight.

4.   Remove steak from marinate and place, place on hot side of the grill for 2 minutes each side to sear steak well.

5.   Move to cooler side of the grill, and grill until internal temperature is 115-120 F for rare, 120-125 F for medium-rare.

6.   Let rest 10 minutes and then slice across the grain.

7.   Serve with avocado salsa Verde.

ENJOY DAN:                          SING SONGS & PLANT SEEDS!!