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.
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Servings: 4
Calories: 446kcal
Ingredients
- 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
Garnish:
- ½ cup microgreens
- 1 Serrano pepper (trimmed and thinly sliced into rounds)
- Edible flowers (optional)
Instructions
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!
Nutrition
Serving: 350g | Calories: 446kcal | Carbohydrates: 45g | Protein: 33g | Fat: 11g | Sodium: 253mg | Fiber: 3g | Sugar: 4g | Vitamin C: 4mg
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