Ingredients:

- 2 cups chicken stock
- 5 TBS olive oil
- 1 cup white rice
- 4 scallions, thinly sliced on an angle
- 1 15 ounce can black beans, drained
- 1 TBS hot sauce
- 2 TBS Worcestershire sauce
- 2 rounded TBS grainy mustard
- 1 1/2 TBS grill seasoning
- 2 lbs skirt steak
- 4 one inch slices of red onion
- 2 jalapeno peppers, halved and seeded
- salt & pepper
- 2 ripe Hass avocados, halved and pits removed
- handful of freshly chopped cilantro
- 1/2 pint cherry tomatoes, halved
- 4 limes

Directions:

Bring the chicken stock and 1 TBS of olive oil to boil in a saucepan. Stir in the rice, bring to a boil, then cover and reduce heat to medium low and cook for 12 minutes. Stir in the scallions, some cilantro, black beans, and a squeeze of fresh lime juice. Replace the lid and cook over low for 6 more minutes.

Heat the grill to medium high. In a shallow dish combine the hot sauce, worcestershire, mustard, 3 TBS olive oil and the grill seasoning. Coat the steak and marinade at room temp for 10 minutes.

Stick a toothpick through the side of each thickly sliced onion to keep the rings together. Brush the onions and jalapenos with a little olive oil and season with salt and pepper. Place on the grill along with the meat. Cook for 5 minutes and then turn all items to cook for an additional 5 minutes on the other side. The last 4 minutes of the cooking time place the avocados on the grill to char and mark. Remove all items to a large platter and let rest.

To serve, thinly slice the steak on an angle and divide among plates. Serve with an avocado half, a thick slice of red onion, a jalapeno half, a sprinkle of cilantro and a few halved tomatoes. Put a large scoop of the herbed black bean rice on the side and squeeze fresh lime juice over the entire plate.