Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
At Frontera Grill in Chicago Chef Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans & fresh guacamole. The easy way - trim back the ingredients in the marinade and use canned black beans served with avocado slices. Food & Wine Magazine, July 2008 edition. The ancho-chile marinade can be made up to a week ahead. The cooked black beans can be refrigerated up to 2 days ahead or on the spur of the moment - open up cans of cooked black beans & rinse them real well! The marinade needs to season the rib-eye steaks overnight. When we made it we served the guacamole; a dollops of sour cream and fried ripe plantains. Delicioso :)
Units: US | Metric
Serving Size: 1 (550 g)
Servings Per Recipe: 6