ingredients
all
3 Tbsp light olive oil
2 each large yellow onions
finely chopped
5 cloves garlic
sliced
2 tsp salt
1 tsp smoked paprika
1 tsp dried oregano leaves
3 each bay leaves
1 pinch chili flakes
1/2 bunch cilantro stems
finely minced
1/2 cup pureed tomatoes
5 cups water
4 cups rice
2 bunches cilantro leaves
finely chopped
1 bunch parsley leaves
finely chopped
1 bunch oregano leaves
finely chopped
2 each shallots
minced
5 cloves garlic
minced
1 tsp smoked paprika
1 tsp espelette pepper
1 tsp ground cumin
1 tsp ground black pepper
2 tsp salt
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
zest and juice of 2 limes
4 lbs skirt steak
4 cloves garlic
minced
3 each shallots
minced
4 each bay leaves
2 Tbsp rice bran oil
salt and pepper to taste
1/4 cup lime juice
3 each yellow onions
sliced into 0.25 inch rounds
lime wedges
optional: sliced avocado
cookware
For the Rice
1
Heat olive oil in a large saucepan over medium heat, sauté onion and garlic until soft. Stir in remaining ingredients (except rice) and bring to a boil. Add rice and stir once to evenly distribute. Reduce heat to lowest possible flame and cover. Cook for about 20 minutes, until tender.
For the Mojo
2
Mix all ingredients except the lime juice and vinegar. Stir to coat everything with the olive oil. Then add the lime juice and vinegar. The consistency should be like a runny pesto. Let sit at room temperature to let the flavors marry as long as possible. (Alternatively, blend all ingredients except the oil in a food processor, then with the machine still running, slowly emulsify the oil in.)
For the Steak
3
In a bowl, combine all the ingredients with the steak. Let marinade as long as time permits. Heat grill to high. Grill about 3 minutes each side, depending on size. Let rest for 10 minutes before slicing.
For the Grilled Onions
4
Toss the onion rounds with a small amount of mojo. Grill until golden brown and softened, about 6 minutes.
To Serve
5
Divide rice onto platters, top with sliced steak, grilled onions, and generously smother with the mojo. Garnish with lime wedges and avocado, if using.