Tex-Mex Surf and Turf
- 2 cups water
- 1 cup white rice
- 2 small red onions, 1/2 finely diced, the rest roughly chopped, divided
- 1 ripe avocado, diced
- 1 garlic clove, grated
- 2 jalapeño peppers, 1 seeded and chopped, the other left whole, divided
- 5 plum tomatoes, 1 seeded and chopped, 4 seeded and halved, divided
- Juice of 3 limes, divided
- 1/4 cup (about a palmful) cilantro, chopped plus additional for garnish
- 8 cooked, jumbo shrimp, chopped
- 1 2-pound sirloin steak (about 1/2-inch think)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon coriander
- Freshly ground black pepper
- Extra virgin olive oil (EVOO), for drizzling
- 1/2 cup large green olives, chopped
- 1 can black beans, drained, rinsed and warmed through
Place a medium-size saucepot over high heat and bring the water to a boil. Season the water with salt and add the rice. Cover the pot with a lid, reduce the heat to medium-low and simmer until the rice has absorbed all of the liquid, about 20 minutes.
While the rice is cooking, mix the finely diced onion, avocado, garlic, chopped jalapeño, chopped tomato, juice of 2 limes and cilantro in a medium-size bowl. Mash it up a little with a fork then fold in the chopped shrimp and season with salt. Scoop into cocktail glasses and set aside in the refrigerator until ready to serve.
Place the steak on a broiler pan and season with salt and freshly ground black pepper. Combine the cumin, chili powder and coriander in a small bowl and rub the mixture evenly over the steak. Drizzle both sides lightly with EVOO and place the pan about 6 inches under the broiler. Cook to desired doneness, about 5 minutes per side for medium. Remove from broiler, cover with aluminum foil and allow the steak to rest for about 5 minutes.
While the steak is resting, place the roughly chopped red onion, whole jalapeño, and halved tomatoes on a baking sheet. Drizzle the veggies lightly with EVOO, season them with salt and freshly ground black pepper and place them under the broiler to quickly roast them, about 5 minutes per side or until lightly charred. Take the stem and seeds out of the jalapeño and give all the charred veggies a rough chop. Place the chopped veggies into a mixing bowl and season the salsa with the juice of 1 lime, salt and freshly ground black pepper.
Stir the chopped olives into the prepared rice and soon it onto a serving platter or in a large dish with the warmed black beans and a sprinkling of cilantro.
Thinly slice the steak and transfer it to a large serving platter. Top the meat with the charred salsa. Serve the shrimp-avocado cocktail alongside.