In a large saucepan, bring the chicken broth and 1 tbsp olive oil to a boil. Stir in the rice and simmer over low heat for 15 mins. Stir in the black beans and scallions and cook for 6 mins more.
Preheat a grill or grill pan to medium-high. In a shallow dish, whisk together the remaining 3 tbsp olive oil, the Worchestershire sauce, mustard, grill seasoning and hot sauce. Coat the steak and marinate for 10 mins.
Drizzle the red onions with olive oil, season with salt & pepper and grill with the jalapenos, turning, until charred about 10 mins. Grill the steak, turning once, for 8 mins for medium-rare. Grill the avocado halves until charred, 3 to 4 mins; halve lengthwise.
Thinly slice the steak on an angles and divide among 4 plates. Top each with the avocados, jalapenos, tomatoes and cilantro. Serve with the rice, onions and lime wedges.
Originally Submitted
7/26/2010
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