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Ingredients

• 2 cups chicken broth
• 1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
• 1 cup white rice
• One 15-ounce can black beans, rinsed
• 4 scallions, chopped
• 2 tablespoons Worcestershire sauce
• 2 tablespoons grainy mustard
• 1 1/2 tablespoons grill seasoning (about a palmful)
• 1 tablespoon hot pepper sauce
• 1 3/4 pounds skirt steak
• 2 red onions, halved crosswise
• Salt and pepper
• 2 jalapeo chiles, halved lengthwise and seeded
• 2 avocados, halved
• 1/2 pint cherry tomatoes, halved
• 1/3 cup chopped cilantro (a generous handful)
• 2 limes, cut into wedges

Description

Rachael Ray Magazine