- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 555.7
- Total Fat: 24.8 g
- Cholesterol: 58.0 mg
- Sodium: 2,052.7 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 10.3 g
- Protein: 38.9 g
Skirt Steak with Deconstructed Guacamole and Rice with Black BeansSubmitted by: CMKAMINSKI5381
IntroductionFrom Rachael Rays' Everyday Magazine From Rachael Rays' Everyday Magazine
2 cups chicken broth
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
1 cup white rice
One 15-ounce can black beans, rinsed
4 scallions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons grainy mustard
1 1/2 tablespoons grill seasoning
1 tablespoon hot pepper sauce
1 3/4 pounds skirt steak
2 red onions, halved crosswise
Salt and pepper
2 jalapeĆ±o chiles, halved lengthwise and seeded
2 avocados, halved
1/2 pint cherry tomatoes, halved
1/3 cup chopped cilantro (a generous handful)
2 limes, cut into wedges
2. Preheat a grill or grill pan to medium-high. In a shallow dish, whisk together the remaining 3 tablespoons EVOO , the Worcestershire sauce, mustard, grill seasoning and hot sauce. Coat the steak and marinate for 10 minutes.
3. Drizzle the red onions with EVOO, season with salt and pepper and grill with the jalapeĆ±os, turning, until charred about 10 minutes. Grill the steak, turning once, for 8 minutes for medium-rare. Grill the avocado halves until charred, 3 to 4 minutes; halve lengthwise.
4. Thinly slice the steak on an angle and divide among 4 plates. Top each with the avocados, jalapeĆ±os, tomatoes and cilantro. Serve with the rice, onions and lime wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user CMKAMINSKI5381.