seared rib eye, salsa verde & dirty rice
Unlike a filet mignon, the rib eye steak originates from a muscle that gets a lot of exercise, which tends to make it more flavorful. While filet cuts are tender, they can lack in flavor. A marbling of fat in the rib eye makes it equally tender and, thus, one of the best cuts for pan sautéing, as we’ll do here. The key to pan sautéing steaks is to use quality oil and to heat it up to a high enough temperature before cooking. I prefer grapeseed oil at about 400º. To differentiate this dish from your typical meat-and-potatoes fare and add more nutrient value this recipe features a fresh salsa verde sauce and dirty rice for a unique twist. It’s crisp, spicy, and loaded with flavor and protein.
What Youll Need
- Blender or food processor
- Kitchen knife
- Two bowls
- Sauté pans (medium and large)
- 2 large green tomatoes
- ¼ cup fresh cilantro leaves
- ¼ cup small diced yellow onion
- 2 tbsp white balsamic
- 1 tbsp minced garlic
- 1 tbsp grapeseed oil
- 2 jalapeños, seeded
- Salt and pepper
- 1 tbsp grapeseed oil
- ½ cup small diced yellow onion
- 1 cup cooked black beans
- 2 tbsp small diced carrots, previously boiled, semi-soft
- ½ cup tomato juice
- 3 cups cooked white or brown rice
- ½ cup celery leaves, tips only
- 1 tbsp Cajun spice
- 2 tbsp grapeseed oil
- 4 8-oz rib eye steaks, trimmed
- 1 tbsp sea or kosher salt
- 1 tsp freshly ground black pepper
1. Dice the tomatoes, then purée them in a food processor or blender.
2. Add the cilantro, onion, balsamic, garlic, oil, and jalapeños to the mixture and purée again. Taste, then season with salt and pepper. Place in the refrigerator for at least 1 hour to allow the flavors to merge.
3. Warm the grapeseed oil in a sauté pan over medium-high heat. Next, add the onions and cook, stirring frequently, until they’re slightly translucent, about 3 to 4 minutes.
4. Add the cooked beans and carrots, and allow to warm.
5. Add the tomato juice and reduce the heat to mediumlow. Continue to cook until the juice has reduced to 1/4 cup, about 3 to 4 minutes.
6. Next, add the rice. Warm mixture, to blend the flavors, over medium-low heat for 5 minutes.
7. Once the rice has warmed and the juice has finished reducing, remove
from heat and add the celery leaves. Taste and season to preference with the Cajun spice.
8. Warm the oil in a large sauté pan over high heat for 1 to 2 minutes. Season the steaks on both sides with the salt and pepper, then add them
to the pan. Reduce to medium-high heat and cook for 3 to 4 minutes.
9. Flip the steaks and repeat the process on the second side for about
3 to 4 minutes.
10. Remove steaks from the pan and allow them to rest for a few minutes. Serve over the dirty rice and finish with salsa verde. Enjoy!
Chefs Note: The steaks should be medium-rare to medium based on a 3/4-inch, 8-oz steak. For additional doneness, finish in a preheated 400° oven.