In this Mexican-inspired steak recipe, Chef Robert Irvine walks you through how to expertly cook a steak to the perfect sear, and the side dishes to finish it off.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 large green tomatoes</li>
<li>1/4 cup fresh cilantro leaves</li>
<li>1⁄4 cup small yellow onion, diced</li>
<li>2 Tbsp white balsamic vinegar</li>
<li>1 Tbsp minced garlic</li>
<li>1 Tbsp olive oil</li>
<li>2 jalapeños</li>
<li> Salt and pepper</li>
<li> Dirty Rice:</li>
<li>1 Tbsp olive oil</li>
<li>1⁄2 cup small yellow onion, diced</li>
<li>1 cup cooked black beans</li>
<li>2 Tbsp small carrots, diced and previously boiled, semisoft</li>
<li>1⁄2 cup tomato juice</li>
<li>3 cups white or brown rice, cooked</li>
<li>1⁄2 cup celery leaves, tips only</li>
<li>1 Tbsp Cajun spice</li>
<li> Steaks:</li>
<li>2 Tbsp olive oil</li>
<li>4 8 oz rib eye steaks, trimmed</li>
<li>1 Tbsp sea or kosher salt</li>
<li>1 tsp freshly ground black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Salsa verde: Dice tomatoes, then puree them in a food processor or blender.</li>
<li>Add cilantro, onion, vinegar, 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.</li>
<li>Dirty rice: Warm oil in a sauté pan over medium-high heat. Next, add onions and cook, stirring frequently, until they’re slightly translucent, 3 to 4 minutes.</li>
<li>Add beans and carrots; allow to warm.</li>
<li>Add juice, and reduce heat to medium-low. Continue to cook until juice has reduced to 1⁄4 cup, 3 to 4 minutes.</li>
<li>Next, add rice. Warm mixture to blend the flavors, over medium-low heat for 5 minutes.</li>
<li>Once rice has warmed and juice has finished reducing, remove from heat and add celery. Taste, and season to preference with Cajun spice.</li>
<li>Steaks: Warm oil in a large sauté pan over high heat for 1 to 2 minutes. Season steaks on both sides with salt and pepper, then add to pan. Reduce to medium-high heat, and cook for 3 to 4 minutes.</li>
<li>Flip steaks, and repeat the process on the second side for about 3 to 4 minutes.</li>
<li>Remove steaks from pan, and allow them to rest for a few minutes. Serve over dirty rice, and finish with salsa verde.</li>
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