Skirt Steaks With Deconstructed Guacamole

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1009
FAT
160%
CHOL
83%
SOD
34%

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Ingredients for 4 servings

2 cups chicken broth

1/4 cup extra virgin olive oil (EVOO), plus more for drizzling

1 cup white rice

One can black beans (15 ounces), 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 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

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