3 Tbsp light olive oil
2 each large yellow onions
finely chopped
5 cloves garlic
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
5 cloves garlic
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
3 each shallots
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
For the Rice
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
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
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
Toss the onion rounds with a small amount of mojo. Grill until golden brown and softened, about 6 minutes.
To Serve
Divide rice onto platters, top with sliced steak, grilled onions, and generously smother with the mojo. Garnish with lime wedges and avocado, if using.