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Skirt Steak with Spicy Rice and Beans_MidPage

Skirt Steak with Spicy Rice and Beans

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.
5 from 1 vote
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Cook Time: 1 hour
Total Time: 1 hour
Servings: 4
Calories: 446kcal


  • Wide pot
  • Skillet


  • 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

Skirt Steak:

  • 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.

To Serve:

  • Divide the spicy rice and beans between plates and arrange the steak on top. Pile each plate with the garnish and enjoy!


Serving: 350g | Calories: 446kcal | Carbohydrates: 45g | Protein: 33g | Fat: 11g | Sodium: 253mg | Fiber: 3g | Sugar: 4g | Vitamin C: 4mg
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