Rachael Ray

I love Rachael Ray - it's no secret to anyone who knows me! I even talk to her while her show is on TV - I scour her website, own her cookbooks and pots and pans and get her magazine. Holy cow, if I ever got to meet her or go to her show, I'd be in heaven.

So last night was the second night I have made this recipe and want to share it. It's so good, really quick, uses a lean, inexpensive cut of beef, doesn't need a lot of measuring and can be modified depending on what you have around.

So here goes...

SKIRT/FLANK STEAK WITH DECONSTRUCTED GUACAMOLE

Ingredients

EVOO
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 (sometimes called flank steak or london broil)
2 red onions, halved crosswise
Salt and pepper
2 jalapeño 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

Preparation

Pre-heat a grill or grill pan to medium-high. In a shallow dish, whisk together the remaining 3 tablespoons EVOO , the Worcestershire sauce, mustard, grill seasoning and hot sauce. Coat the steak and marinate for 10 minutes. (Seriously all it takes is 10 minutes!)

Drizzle the red onions with EVOO, season with salt and pepper and grill with the jalapeños, turning, until charred about 10 minutes. Grill the steak, turning once, for 8 minutes for medium-rare. Grill the avocado halves until charred, 3 to 4 minutes; halve lengthwise.

Thinly slice the steak on an angle and divide among 4 plates. Top each with the avocados, jalapeños, tomatoes and cilantro. Serve lime wedges or squeeze lime wedges over meat and veggies.

This last time I made it, I used tomato, onion, avocado and portabello mushrooms. It was so good and so easy!!