Skirt Steak with Deconstructed Guacamole and Rice with Black Beans
- Number of Servings: 4
Ingredients
2 cups chicken broth1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling1 cup white riceOne 15-ounce can black beans, rinsed4 scallions, chopped2 tablespoons Worcestershire sauce2 tablespoons grainy mustard1 1/2 tablespoons grill seasoning 1 tablespoon hot pepper sauce1 3/4 pounds skirt steak2 red onions, halved crosswiseSalt and pepper2 jalapeño chiles, halved lengthwise and seeded2 avocados, halved1/2 pint cherry tomatoes, halved1/3 cup chopped cilantro (a generous handful)2 limes, cut into wedges
1. In a large saucepan, bring the chicken broth and 1 tablespoon EVOO to a boil. Stir in the rice and simmer over low heat for 15 minutes. Stir in the black beans and scallions and cook for 6 minutes more.
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 jalapeños, 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, jalapeños, tomatoes and cilantro. Serve with the rice, onions and lime wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user CMKAMINSKI5381.
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 jalapeños, 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, jalapeños, tomatoes and cilantro. Serve with the rice, onions and lime wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user CMKAMINSKI5381.
Nutritional Info 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
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