Yield: 4 servings.
1 Tbsp. canola oil
4 slices (1/4" thick) white Spanish onion
1 Tbsp. lemon juice
1 Tbsp. Maggi sauce
as needed, salt and ground black pepper
4 1/4"-thick ripe tomato slices
11/4 lbs. skirt steak
1 cup seasoned black bean purèe
as needed, tomatillo salsa (recipe follows)
1 cup guacamole (recipe follows)
1 peeled, pitted Mexican Hass avocado, cut in 1/4" dice
Preheat grill or broiler. In a large skillet, over medium heat, heat oil. Sautè onion until soft and golden, 8 to 10 minutes.
Season with lemon juice, Maggi sauce, salt and pepper. Set aside.
Season tomato slices with salt and pepper. Grill or broil 4 inches from heat source until softened, about 3 minutes per side.
Season steak with salt and pepper. Grill or broil until cooked to desired doneness; let rest 5 minutes; cut across grain in thin slices.
To plate: On each dinner plate, arrange steak strips, black bean purèe, guacamole and tomato. Place grilled onion on top of tomato; spoon Tomatillo Salsa on top; sprinkle with diced avocado.
Tomatillo Salsa: In a large skillet, heat 1 Tbsp. vegetable oil over medium heat. Add 1 lb. fresh tomatillos (husks removed and halved) and 1/2 cup chopped Spanish onion. Sautè until lightly browned and softened, about 10 minutes. Add 1 large garlic clove, 2 fresh serrano chiles and 1/4 tsp. salt. Sautè until aromatic, about 2 minutes. Transfer mixture to a blender container; purèe. Yields 11/3 cups.
Guacamole: Coarsely chop 4 peeled, pitted ripe Mexican Hass avocados. In a bowl, combine avocado with 1/4 cup diced tomatoes, 2 Tbsp. diced white onion, 2 seeded, deveined and diced serrano chiles, 1 Tbsp. julienned fresh cilantro and 1/2 tsp. salt. Taste and adjust seasonings as needed with more salt and chiles. Yields 31/2 cups.
Recipe Provided By: Chef Richard Sandoval, Tamayo, Denver.
Photo Credit: Mexican Hass Avocados