Yield: 4 servings. 1 Tbsp. canola oil 4 slices (1/4" thick) white Spanish onion 1 Tbsp. lemon juice 1 Tbsp. Maggi sauce as needed, salt and ground black pepper 4 1/4"-thick ripe tomato slices 11/4 lbs. skirt steak 1 cup seasoned black bean purèe as needed, tomatillo salsa (recipe follows) 1 cup guacamole (recipe follows) 1 peeled, pitted Mexican Hass avocado, cut in 1/4" dice Preheat grill or broiler. In a large skillet, over medium heat, heat oil. Sautè onion until soft and golden, 8 to ...
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