Recipe courtesy of Robert Irvine

Seared Rib Eye, Salsa Verde, Dirty Rice

  • Level: Intermediate
  • Total: 2 hr
  • Prep: 35 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

Salsa Verde:

2 large green tomatoes

1/4 cup fresh cilantro leaves

1/4 cup small diced yellow onion

2 tablespoons white balsamic

1 tablespoon minced garlic

1 tablespoon grapeseed oil

2 jalapenos, seeded

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Dirty Rice:

1 tablespoon grapeseed oil

1/2 cup small diced yellow onion

1 cup cooked black beans

2 tablespoons small diced carrots, previously boiled, semi-soft

1/2 cup tomato juice

3 cups cooked white or brown rice

1/2 cup celery leaves, tips only

1 tablespoon Cajun spice

Steak:

2 tablespoons grapeseed oil

Four 8-ounce rib eye steaks, trimmed

1 tablespoon sea or kosher salt

1 teaspoon freshly ground black pepper

Directions

  1. For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender. Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos. Again, puree, taste, then season with salt and pepper. After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge. 
  2. For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm. Next, add the onions and cook, with stirring motion, until slightly translucent. This should take 3 to 4 minutes. Next, add the cooked beans and carrots and allow to warm. Then add the tomato juice and reduce the heat to medium-low. Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes. Next, add the rice. Warm the rice and blend the flavors over medium-low heat for 5 minutes. 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. 
  3. For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes. Sprinkle the steaks on both sides with the salt and pepper, and add to the pan. Reduce the heat to medium-high and cook for 3 to 4 minutes. Flip the steak and repeat the process on the second side for a final 3 to 4 minutes. Remove from the pan, allow to rest and serve over the dirty rice. Finish with salsa verde. 

Cook’s Note

This steak should be medium-rare to medium based on a 3/4-inch, 8 ounce steak. For additional doneness, finish in a preheated 400 degree F oven to desired temperature.

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