Mesquite Grilled Rib Eye Cowboy Steaks With Black Bean Relleno And Pico De Gallo Salsa Recipe
Ingredients
| Roma tomatoes | 8 (FOR THE PICO DE GALLO SALSA:) | |
| Serrano chiles - 2, minced (with seeds) | ||
| Red onion | 2 Tablespoon, finley diced (FOR THE PICO DE GALLO SALSA:) | |
| Cilantro | 2 Tablespoon, minced (FOR THE PICO DE GALLO SALSA:) | |
| Mexican beer, such as Dos Equis or Negra Modelo - 1/4 cup | ||
| Lime juice | 1 Tablespoon (FOR THE PICO DE GALLO SALSA:) | |
| Salt | 1 Teaspoon (FOR THE PICO DE GALLO SALSA:) | |
| Black beans | 2 Cup (16 tbs), cooked (FOR THE RELLENOS:) | |
| Canned chipotle chiles in adobo sauce - 1 1/2 tablespoons | ||
| Cumin | 1/2 Teaspoon, toasted (FOR THE RELLENOS:) | |
| Salt – a pinch | ||
| Green New Mexico or Anaheim chiles - 4, roasted and peeled, stems left intact | ||
| Eggs | 4 Small, beaten (FOR THE RELLENOS:) | |
| Milk | 1 Tablespoon (FOR THE RELLENOS:) | |
| All-purpose flour, for dusting - 1 cup | ||
| Cornmeal | 2 Cup (16 tbs) (FOR THE RELLENOS:) | |
| Cayenne - a pinch | ||
| Peanut oil – as needed | ||
| Bone-in rib-eye steaks - 4, 16 -18 ounces each, about 1 to 1 1/2 inches thick, left at room temperature for 1 hour before cooking | ||
| Salt | To Taste (FOR THE COWBOY STEAKS:) | |
| Black pepper | 1 To taste (FOR THE COWBOY STEAKS:) | |
| Cilantro sprig | 4 , garnish (FOR THE COWBOY STEAKS:) | |
Directions
GETTING READY
1. In a mixing bowl, put together all the salsa ingredients and mix thoroughly.
2. Let the salsa sit at room temperature for up to 2 hours until ready to serve or cover and refrigerate until use.
3. Preheat the grill or broiler and prepare it for cooking.
4. In a food processor, put together beans, chipotle chiles, cumin, and salt and puree until smooth; keep it aside.
5. Carefully slit the roasted chilies lengthwise leaving the stems intact; remove and discard seeds and ribs.
6. Spoon the pureed bean mixture into the chiles; do not overstuff or rip the chiles.
7. In a shallow bowl or soup plate, blend eggs and milk together to form an egg wash.
8. In a separate plate keep mix flour.
9. In another plate keep a mixture of cornmeal, salt and cayenne.
10. Coat the stuffed chiles with flour; shake off any excess, then dip them into the egg wash; let the excess drip off.
11. Finally, dredge the chiles in the cornmeal and coat well.
MAKING
12. In a deep fryer or heavy-bottomed deep skillet, heat oil to 350 degrees.
13. Carefully drown the chiles in the hot oil and deep fry for about 45 seconds to 1 minute until golden brown.
14. Remove and place on a platter lined with paper towels to drain.
15. Place in a low oven for keeping warm.
16. Season steaks with salt and pepper just before grilling.
17. Place it on the grill and cook for 6 to 7 minutes per side for medium-rare or 8 to 9 minutes per side for medium, depending on the heat of the grill and the thickness of the steaks.
SERVING
18. On warm serving plates, place the steaks and top with Pico de Gallo salsa.
19. Arrange black bean relleno next to each steak.
20. Garnish with a cilantro sprig.
21. Serve immediately.
1. In a mixing bowl, put together all the salsa ingredients and mix thoroughly.
2. Let the salsa sit at room temperature for up to 2 hours until ready to serve or cover and refrigerate until use.
3. Preheat the grill or broiler and prepare it for cooking.
4. In a food processor, put together beans, chipotle chiles, cumin, and salt and puree until smooth; keep it aside.
5. Carefully slit the roasted chilies lengthwise leaving the stems intact; remove and discard seeds and ribs.
6. Spoon the pureed bean mixture into the chiles; do not overstuff or rip the chiles.
7. In a shallow bowl or soup plate, blend eggs and milk together to form an egg wash.
8. In a separate plate keep mix flour.
9. In another plate keep a mixture of cornmeal, salt and cayenne.
10. Coat the stuffed chiles with flour; shake off any excess, then dip them into the egg wash; let the excess drip off.
11. Finally, dredge the chiles in the cornmeal and coat well.
MAKING
12. In a deep fryer or heavy-bottomed deep skillet, heat oil to 350 degrees.
13. Carefully drown the chiles in the hot oil and deep fry for about 45 seconds to 1 minute until golden brown.
14. Remove and place on a platter lined with paper towels to drain.
15. Place in a low oven for keeping warm.
16. Season steaks with salt and pepper just before grilling.
17. Place it on the grill and cook for 6 to 7 minutes per side for medium-rare or 8 to 9 minutes per side for medium, depending on the heat of the grill and the thickness of the steaks.
SERVING
18. On warm serving plates, place the steaks and top with Pico de Gallo salsa.
19. Arrange black bean relleno next to each steak.
20. Garnish with a cilantro sprig.
21. Serve immediately.
Chef
