Friday, June 26, 2009

Recipe Time!!!

Sliced Steak with Deconstructed Guacamole - Katie Style, a.k.a with many substitutions or omissions(*) - serves 4


2c. Chicken Stock (*water)
4-5 T. Extra Virgin Olive Oil (EVOO)
1 c. White Rice (*whatever rice is in the house)
4 Scallions chopped (*none)
1 (15oz) can of black beans - drained
1 T. Hot Sauce (*none-see mustard)
1 T. Worcestershire Sauce
2 T. Grainy Mustard (*my brother picked out a spicy grainy mustard and we used it for the mustard and hot sauce, it was really quite good.)
1 1/2 T. grill seasoning (*Spike, or other various spices)
1 3/4 to 2 lbs. Skirt Steak (*checked is less expensive and I actually have it in the freezer all the time, steak not so much :-) )
4 (1-inch thick) slices of red onions
2 jalapeno peppers - halved and seeded (the store was out of Jalapeno peppers so I picked up some Anaheim peppers, they're good, but I think Jalapeno would be better if you like spicy.)
Salt
Pepper
2 avocados
1/2 pint cherry tomatoes - halved (*grape)
4 limes halved (*1)
Cilantro

Bring chicken stock and 1 T. EVOO to a boil in a saucepan. Stir in rice, boil, cover, reduce heat and cook for about 12 minutes over low to medium heat. Stir in scallions and black beans, cover and cook for 6 minutes.

Heat oudoor grill to medium-high. (*we don't have a grill so I did all of the following in 2 skillets) In a shallow dish combine hot sauce, Worcestershire, mustard, 3 T. EVOO and grill seasoning. Coat the steak and marinate for 10 minutes. Stick a toothpick through the side of each onion to keep the rings together. (*or throw them in the skillet) Brush the oinons and jalapeno with a little EVOO and season with salt and pepper. Place the meat, onions, and jalapeno on the grill. Cook the meat for 5 to 6 minutes on each side. After you turn the meat, onions, and jalapeno, halve and pit the avacado. Place the avacados on the grill for 3 to 4 minutes to char and mark. Remove the meat, onions, jalapeno, and avacado to a platter. Let the meat rest for a few minutes, tented with a foil, to settle the juices. (*I cooked everything up in the skillet, didn't tent anything and didn't char the avacados, they were a little overipe, and I didn't want to ruin them.)

To serve thinly slice the steak on an angle. (*I sliced the chicken before I cooked it, you could do it either way.) Divide the steak slices among 4 plates. Serve with an avocado half, a thick slice of onion, a jalapeno half, a sprinkle of cilantro, and a few halved tomatoes. Squeeze the juice of 1 lime over the vegetables and meat. Serve black bans and rice alongside.

*I think my favorite part was the chicken. The marinade was really excellent!! The original (pre Katie-style) recipe was from a Rachel Ray cookbook. I copied it out months ago. With fresh produce back on the market and in garden's everywhere. This would be an easy and fast summer meal. And now just for fun, a few pictures :)






1 comments:

Miss Deb June 27, 2009 at 5:48 PM  

Yum! Looks really good :)

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