Friday, October 28, 2011

Sliced Skirt Steaks with Rice and Beans

This was heaven. I've had the recipe sitting on my cute cook book holder all week and have been so excited to make it. It took 4 stores to find skirt steak, but I'm glad I didn't settle for anything else. I was scared to ruin the steaks since they are so can see I cooked mine to medium, but they would taste even better with some pink or red in the center. So so so delish, especially with the rice and cilantro.


Sliced Skirt Steaks with Rice and Beans
Recipe adapted from Rachael Ray
Serves 4

2 cups chicken broth
1 cup white rice
4 green onions, chopped
1 (15 ounce) can black beans, drained
4-5 Tbsp olive oil
1 Tbsp hot sauce
2 Tbsp Worcestershire sauce
2 Tbsp mustard
1/2 tsp of each- garlic powder
                           chili powder
                           red pepper
1/4 tsp pepper

1 1/2-2 pounds skirt steak
2 jalapeno peppers, halved and seeded
2 ripe avocados
a handful of chopped fresh cilantro
1/2 pint cherry tomatoes, halved
2 limes

Bring the chicken broth to a boil in a saucepan. Stir in the rice and bring to a boil, then cover, reduce the heat, and cook for about 12 minutes over low to medium-low heat. Stir in the green onions and black beans, replace the lid, and cook for 6 more minutes.

In a shallow dish, combine the hot sauce, Worcestershire, mustard, 3 Tbsp olive oil and the seasonings. Coat the steak and marinate for 10 minutes. Heat outdoor grill to medium-high.

Brush the jalapenos with a little olive oil and season with salt and pepper. Place the meat and jalapeno on the grill and cook for 2-3 minutes on each side (I cooked mine 5 and it was a little much). After you turn the meat and jalapeno, halve and pit the avocados and place them on the grill to char and mark. Remove meat, jalapenos and avocados to a platter and let the meat rest for a few minutes, tented with foil, to settle the juices.

To serve, thinly slice the steak on an angle. Divide the steak slices among 4 plates. Serve with an avocado half, a jalapeno half, a sprinkle of cilantro and some halved tomatoes. Squeeze the juice of 1/2 lime over each dish. Serve the black beans and rice alongside.

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