"Steak with avocado, refried beans and grilled onions on top of it. The combination of these three ingredients with the steak is outstanding, and is served in many wonderful restaurants in Cancun, Mexico! The flavor of the steak is enhanced by the toppings! And this is easy to make!"
4 servings
INGREDIENTS
475 ml water
185 g uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
15 ml olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced
185 g uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
15 ml olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced
DIRECTIONS
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.
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