Seared Rib Eye, Salsa Verde, Dirty Rice
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Seared Rib Eye, Salsa Verde, Dirty Rice at home. One portion of this dish contains approximately 55g of protein, 45g of fat, and a total of 855 calories. This gluten free and dairy free recipe serves 4. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of onion, black beans, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful.
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.
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.
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.
Recommended wine: Sauvignon Blanc, Rose Wine, Albarino
Sauvignon Blanc, rosé Wine, and Albarino are great choices for Dirty Rice. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Momo Sauvignon Blanc. It has 4.7 out of 5 stars and a bottle costs about 15 dollars.
Momo Sauvignon BlancDisplays a complex nose with aromas of tropical fruit, herbaceous notes and a hint of cassis. The natural fermentation adds a rich and textural quality to the palate, with subtle notes of lemon zest and passion fruit. The finish is crisp and dry. Delicious with all types of seafood and summer salads, or enjoy by itself as a refreshing aperitif.