Sliced Chili Rubbed Flank Steak On Spicy Rice With Shrimp And Guacamole Stacks

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2-2 1/4 pounds flank steak

1 1/2 tablespoons grill seasoning, a palmful and a half

1 tablespoons dark Mexican chili powder, a palmful

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 jalapeño pepper, seeded and chopped

2 cloves garlic, chopped

2 cups chicken stock

2 tablespoons tomato paste

2 teaspoons hot sauce, eyeball it

1 pound small to medium shrimp, peeled and deveined

2 tablespoons finely chopped cilantro leaves or flat-leaf parsley


2 ripe beefsteak 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

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