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1
Using a sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2 inch intervals.
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2
Place steaks in a 13x9x2 inch glass baking dish.
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3
Sprinkle steaks on both sides with oregano and cumin and a generous amount of coarse salt and freshly ground pepper.
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4
Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat.
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5
Add green onions, beer and Worcestershire sauce, turning steaks several times to coat both sides.
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6
Cover and chill at least 3 hours, turning occasionally (can be done 1 day ahead -- keep chilled.
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7
).
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8
Prepare barbecue (medium high heat).
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9
Brush grill rack lightly with oil.
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10
Grill steaks to desired doneness.
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11
Transfer steaks to cutting board; let rest 5 minutes.
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12
Thinly slice steaks across steaks.
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13
Transfer to a platter and serve with Aji Sauce and Colombian Guacamole.
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14
To make the Aji Sauce:.
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15
Combine jalapenos, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowls with rubber spatula several times.
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16
Add 2 tablespoons vinegar and process until mixture is blended but some texture remains.
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17
Transfer to a small bowl.
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18
Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper and more vinegar to taste if desired.
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19
(Can be made one day ahead.
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20
Cover and refrigerate).
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21
To make the Colombian Guacamole:.
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22
Combine avocado, cilantro, green onion, and serrano chilies in processor.
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23
Puree until smooth.
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24
Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend.
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25
Add more water to avocado mixture by tablespoonfuls if needed and blend until a thick sauce forms.
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26
Transfer to a small bowl; season to taste with coarse salt and pepper and more lime juice if desired.
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27
(Can be made up to 2 hours ahead.
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28
Cover and Chill.
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29
).
