Marinate the flank steak in red wine, corn oil, soy sauce, coriander, jalapenos, garlic, and black pepper for at least 2 hours, or preferably overnight.

Preheat oven to 350 degrees Fahrenheit. Toast pecans for 5 minutes and set aside.

Rub garlic cloves with butter and roast for 20 minutes. Reduce oven temperature to 250 degrees Fahrenheit.

Combine toasted pecans, roasted garlic, and serrano chiles in a mortar. Crush with a pestle and blend in butter and chives.

Preheat a grill or broiler.

Combine chicken stock, red wine, vinegar, shallot, lime juice, and coriander in a saucepan. Boil until reduced to 2 tablespoons.

Reduce heat and whisk in butter. Stir in black beans and season with salt and pepper.

Keep the sauce warm over simmering water.

Lightly brush the flank steak with oil and season with salt and pepper.

Grill or broil the steak to medium-rare, about 5-7 minutes per side.

Thinly slice the steak crosswise on the diagonal.

Arrange sliced steak on warmed plates.

Spoon the sauce over each serving.

Serve with warm flour tortillas.