Skirt Steaks with Deconstructed Guacamole
INGREDIENTS
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2 cups chicken broth
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1/4cup extra-virgin olive oil (EVOO), plus more for drizzling
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1 cup white rice
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1 15 ouncecan black beans, rinsed
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4 scallions, chopped
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2 tablespoons Worcestershire sauce
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2 tablespoons grainy mustard
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1 1/2tablespoons grill seasoning (about a palmful
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1 tablespoon hot pepper sauce
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1 3/4pounds skirt steak
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2 red onions, halved crosswise
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Salt and pepper
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2 jalapeno chiles, halved lengthwise and seeded
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2 avocados, halved
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1/2pint cherry tomatoes, halved
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1/3cup chopped cilantro (a generous handful)
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2 limes, cut into wedges
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