Print This Recipe Written by Chacha on Jun 5th, 2012 in Barbecue, Beef, Meats, Recipe | No Comments

Recipe courtesy Rachael Ray

Servings: 4

Ingredients

  • 2 to 2 1/4 pounds flank steak
  • 1 1/2 tablespoons grill seasoning
  • 1 tablespoons dark Mexican chili powder
  • 1 lime, zested
  • Cooking spray or oil to coat grill or grill pan
  • 2 tablespoons butter
  • 1 cup white rice
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • 2 teaspoons hot sauce
  • 1 pound small to medium shrimp, peeled and deveined
  • 2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
  • Salt, to taste
  • 2 ripe tomatoes, sliced
  • 2 Hass avocados, halved, scooped from skin and sliced
  • 1/2 lemon
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled Queso Asadero

Directions

Preheat outdoor grill or indoor grill pan to medium-high.

Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 20 minutes.

Grease grill surface. Add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness. let meat stand for 10 minutes before carving.

For the rice, heat butter in a medium sauce pot over medium heat. When melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a boil. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 20 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Then combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

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