This skirt steak with spicy rice and beans is so filling and delicious! We garnished this steak with rice and beans with a crisp salad of microgreens and edible flowers.
If you don’t want to use skirt steak in this recipe, you can also use chicken or omit for a vegetarian dinner option.
What I really liked about this recipe is the use of tequila in the spicy rice and beans. I sautéed the mushrooms for quite some time – until they were well-browned – and use tequila to deglaze the pan. For this recipe, I used G4 Blanco Tequila but you can use any blanco tequila or even chicken stock if you don’t have alcohol on hand.
What’s especially great about this recipe is its versatility. You can mix and match vegetables, such as bell peppers, carrots, or broccoli.
If you really want to add a pop of color to this recipe, scatter a few edible flowers on top. It will make for a gorgeous, summery dinner that everyone will love!
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Looking for more beef recipes? Check my archives!
Skirt Steak with Spicy Rice and Beans
- Wide pot
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and diced
- 1 jalapeño pepper trimmed and diced
- 8 ounces mushrooms trimmed and sliced
- 2 ounces tequila optional
- 1 cup brown rice or white rice, cook time will vary
- A few generous shakes each of: Cumin powder chili powder, paprika, garlic powder, cayenne powder, and Mexican oregano
- 2 bay leaves
- 2 cups chicken stock plus more as needed
- 15 ounce can of black beans drained
- Salt and pepper to taste
- Neutral cooking oil for frying
- 1 pound skirt steak
- Salt and pepper to taste
- ½ cup microgreens
- 1 Serrano pepper trimmed and thinly sliced into rounds
- Edible flowers optional
Start the Spicy Rice and Beans:
- In a wide pot, heat the oil over medium-high. Once hot, add the onion and jalapeño pepper and cook, stirring often, for 7-8 minutes until golden brown.
Cook the Mushrooms:
- Add the mushrooms to the skillet and cook, stirring occasionally, for 8-10 minutes until well-browned all over. Season with salt and pepper.
- Pour the tequila into the skillet and scrape up any browned bits stuck to the bottom of the pan. Bring to a boil and cook until most of the liquid has evaporated.
Assemble the Spicy Rice and Beans:
- Add the rice to the vegetables and season with the spices. Add the bay leaves. Pour in the chicken stock and scrape up any browned bits stuck to the bottom.
- Add the drained black beans and bring to a boil. Reduce heat, cover, and simmer for 30-50 minutes (depending on rice variety). Stir the mixture occasionally and add more liquid as needed to keep it from sticking to the bottom.
Cook the Steak:
- About 10 minutes before the rice is done, sear the skirt steak. Pat the steak dry and season all over with salt and pepper.
- Heat the neutral cooking oil in a skillet over high heat. Once the oil is very, very hot add the steak and cook without moving for 3-5 minutes (depending on thickness). Flip and cook until desired internal temperature is reached, about 3-4 minutes more. Transfer to a plate and cover with foil.
- Thinly slice the steak against the grain or dice the steak into cubes, if desired.
Prepare the Garnish:
- In a bowl, combine the microgreens, flowers, and Serrano pepper. Drizzle with a teaspoon of extra virgin olive oil, juice from the lime, and salt and pepper.
- Divide the spicy rice and beans between plates and arrange the steak on top. Pile each plate with the garnish and enjoy!