Seared Rib Eye, Salsa Verde, Dirty Rice
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Green Tomatoes1 cup
Cilantro Leaves (fresh)2 tbsps
Balsamic (white)1 tbsp
Garlic (minced)2 tbsps
Grapeseed Oil1
Salt1 cup
Black Bean (cooked)1 cup
Tomato Juice3 cups
Brown Rice (cooked white or)1 tbsp
Kosher Salt (sea or)Directions:
1
For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender
2
Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos
3
Again, puree, taste, then season with salt and pepper
4
After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge
5
For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm
6
Next, add the onions and cook, with stirring motion, until slightly translucent
7
This should take 3 to 4 minutes
8
Next, add the cooked beans and carrots and allow to warm
9
Then add the tomato juice and reduce the heat to medium-low
10
Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes
11
Next, add the rice
12
Warm the rice and blend the flavors over medium-low heat for 5 minutes
13
Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice
14
For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes
15
Sprinkle the steaks on both sides with the salt and pepper, and add to the pan
16
Reduce the heat to medium-high and cook for 3 to 4 minutes
17
Flip the steak and repeat the process on the second side for a final 3 to 4 minutes
18
Remove from the pan, allow to rest and serve over the dirty rice
19
Finish with salsa verde