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Skirt Steak w/Deconstructed Guacamole




Source of Recipe


Everyday with Rachael Ray JUL08






List of Ingredients



• 2 cups chicken broth
  
• 1/4 cup EVOO
  
• 1 cup white rice
  
• One 15-oz can black beans, rinsed
  
• 4 scallions, chopped
  
• 2 tbl. Worcestershire
  
• 2 tbl. hot pepper sauce
  
• 1 1/2 tbl. grill seasoning
  
• 2 red onions, halved crosswise
  
• 2 tbl grainy mustard
  
• Salt & Pepper
  
• 2 jalapeno chilis, halved lengthwise and seeded
  
• 2 Avocados, halved
  
• 1/2 pint cherry tomatoes, halved
  
• 1/2 cup chopped cilantro
  
• 2 limes, cut into wedges
  






Instructions



1. In a large saucepan, bring the chicken broth and 1 tbl 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 med-high heat. In a shallow dish, wisk together remaning 3 tbl. EVOO the Worcestershire, mustard, grill seasoning and hot sauce and marinate the steaks.
   
3. Drizzel the red onion with EVOO, season with salt and pepper and grill with the jalapenos, turning until charred about 10 minutes. Grill the steak, turning once, about 8 minutes for med-rare. Grill avocado halves until charrerd, 3-4 minutes. Halve lengthwise.
   
4. Thinly slice steak on and angle and divide among 4 plates. top with avocadoes, jalapenos, tomatoes and cilantro. Serve with rice, onions and lime wedges.