well grilled

I always add cookbooks to my christmas list, receive them as gifts, get really excited, bookmark or dog ear a bunch of recipes, put it on my shelf of cookbookery, and then don’t make the recipes i’ve marked. so i pulled out Rachael Ray’s Big Orange Book last week and decided there were enough bookmarked dishes (and then some) that i could make one per night this week. Thus this is BOB week and it started out pretty well last night with her Skirt Steak with Deconstructed Guacamole and Scallion and Black Bean Rice. riffed, of course, because i cannot find a piece of skirt steak in my part of wyoming or idaho. the only place i’ve purchased it was at the Smiths’ in Jackson, but we weren’t grocery shopping in Jackson this weekend. we were in idaho. sigh. so flank steak it was, instead, which isn’t bad, i just prefer my beloved skirt steak. oh well. rounded out with erik making homemade corn tortillas (mine are a symphony of suck, but he is awesome at them), and you’ve got a really good grilled dinner.

Flank Steak with Deconstructed Guacamole/Scallion and Black Bean Rice (pg. 184)

You Need:

flank steak (or skirt steak)
lemon juice
salt and pepper, or your favorite fajita seasoning
minced garlic
cilantro
jalapenos, split, seeded and deveined
an avocado, split, pit removed
thick sliced of red onion (or – we just grilled whole green onions pulled from our garden)
tomato, chopped
white rice
olive oil
scallions, chopped
a can of black beans
chicken stock
more minced garlic

i marinated my beef in lemon juice with fajita seasoning that was purchased for me at HEB when Alex was last there visiting. this sat in the fridge a good 6 hours, and then came to room temp for like 30 minutes right before i started grilling. for the rice, heat some oil in a pot. cook 1/2 cup rice with the chopped scallions and minced garlic. stir in the can of drained, rinsed black beans. cover in chicken stock. add salt and pepper, cover and simmer until the liquid’s gone and the rice is fluffy and done. sprinkle some cilantro and lime juice on it before serving. toss the green onions (or red onion wedges), halved jalapenos in olive oil. drizzle a little on the cut ends of the avocados. while you’re grilling your meat, grill the onions, jalapenos, and avocados until they all have good grill marks. grill your meat to your liking (we like medium rare at least; erik likes his still moo-ing). let the meat rest on a cutting board for at least 10 minutes. serve the steak sliced (or whole, depends on what you want) with the grilled onions, jalapenos, and avocado on the side, along with the chopped tomatoes. sprinkle cilantro on all this and squeeze lime juice on top of everything. serve with the scallion black beans and rice. scoop it all up with tortillas.

DSCF1896

cooking music: i’ve been singing snatches of Bob Dylan songs because we bought a little “Rock Icons” picture book of him at B&N on Saturday … namely most of the tracks on “Desire” and the song “I Threw It All Away” (the live version on the Hard Rain LP …)

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