This is a quick and yummy weeknight dinner. It comes from Rachael Ray’s “Big Orange Book”. I would recommend changing one thing in this recipe: she calls for adding the black beans halfway through cooking the rice, and I think it would cook faster and look prettier if you cooked the rice, then stirred in black beans and scallions when you fluff it. This was really good and flavorful though! We are both huge fans of skirt steak, especially Matt, so this was a fun meal to make. Enjoy!
2 cups chicken stock
1 cup white rice
4 scallions, chopped
1 (15 ounce) can black beans, well drained
1 tbs hot sauce
2 tbs Worcestershire sauce
2 tbs whole grain mustard
1 1/2 tbs grill seasoning
2 lbs. skirt steak
4 (1 ” thick) round slices of red onion
2 jalapeno peppers, halved and seeded
Salt and pepper
2 ripe Hass avocados
A handful of fresh cilantro, minced
1/2 pint of cherry tomatoes, halved
Bring the chicken stock and 1 tbs EVOO to boil in a small saucepan. Stir in the rice, bring to a boil, and cook until done, about 18 minutes. Stir in beans and scallions, then add salt and pepper to taste.
Heat an outdoor grill to medium-high. In a shallow dish, combine hot sauce, Worcestershire sauce, mustard, 3 tbs EVOO, and grill seasoning. (You want to add salt if your brand of grill seasoning doesn’t have any). Coat the steak and marinate for 10 minutes.
Stick a toothpick or small wooden skewer through the onion rings to hold them together. Brush the onions and jalapenos with EVOO and season with salt and pepper on both sides. Place the meat, onions and jalapenos on the grill. Grill for 5-6 minutes per side for medium doneness on the steak. Although I must insert that medium-rare skirt steak is absolutely delicious, and I highly recommend stopping at medium-rare, which would be about 3-4 minutes per side. Place the avocadoes, which you have halved and removed the pit, on the grill for about 3 minutes, just to char them. Remove everything and let the meat rest for a few minutes.
To serve, thinly slice the steak against the grain. Remove the avocado from the shells and cut into bite-size chunks. Dice the onion and jalapenos. Add all to a bowl with the cherry tomatoes, cilantro and lime juice. Add salt and pepper to taste. Serve with the rice.