Skirt Steaks With Deconstructed Guacamole

Name: Skirt Steaks With Deconstructed Guacamole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, halved; 425 grams can black beans , rinsed; 1 pints cherry tomatoes, halved; 473 milliliters chicken broth; 79 milliliters chopped cilantro (a generous handful); 59 milliliters extra virgin olive oil (EVOO), plus more for drizzling; 2 Tbsps grainy mustard; 2 Tbsps grill seasoning (about a palmful); 2 jalapeño chiles, halved lengthwise and seeded; 2 limes, cut into wedges; 1 Tbsp hot pepper sauce; 2 red onions, halved crosswise; 4 servings Salt and pepper; 4 scallions, chopped; 794 grams skirt steak; 237 milliliters white rice; 2 Tbsps Worcestershire sauce

The recipe Skirt Steaks With Deconstructed Guacamole could satisfy your Mexican craving in roughly 45 minutes. Watching your figure? This gluten free and dairy free recipe has 921 calories, 57g of protein, and 44g of fat per serving. This recipe serves 4. 11 person found this recipe to be delicious and satisfying. Head to the store and pick up onions, grill seasoning, rice, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It will be a hit at your valentin day event. It works well as a main course.

Ingredients

Servings:

avocados, halved 425grams

can black beans , rinsed 1pints

cherry tomatoes, halved 473milliliters

chicken broth 79milliliters

chopped cilantro (a generous handful)59milliliters

extra virgin olive oil (EVOO), plus more for drizzling 2Tbsps

grainy mustard 2Tbsps

grill seasoning (about a palmful)2

jalapeño chiles, halved lengthwise and seeded 2

limes, cut into wedges 1Tbsp

hot pepper sauce 2

red onions, halved crosswise 4servings

Salt and pepper 4

scallions, chopped 794grams

skirt steak 237milliliters

white rice 2Tbsps

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.