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Mesquite Grilled Rib Eye Cowboy Steaks With Black Bean Relleno And Pico De Gallo Salsa

Beef.Chef's picture
Ingredients
  Roma tomatoes 8
For the pico de gallo salsa
  Serrano 2 , minced
  Roma tomatoes 1 Pound, diced (About 8 In Number)
  Serrano chilies 2 , minced with seeds
  Red onion 2 Tablespoon, finley diced
  Cilantro 2 Tablespoon, minced
  Fresh cilantro 2 Tablespoon, minced
  Negra modelo beer 1⁄4 Cup (4 tbs)
  Beer 1⁄4 Cup (4 tbs) (Any Mexican Variety Such As Dos Equis Or Negra Modelo)
  Lime juice 1 Tablespoon
For the rellenos
  Chipotle and adobo sauce 1 1⁄2 Tablespoon, canned
  Black beans 2 Cup (32 tbs), cooked
  Cumin 1⁄2 Teaspoon, toasted
  Canned chipotle pepper in adobo sauce 1 1⁄2 Tablespoon
  Cumin 1⁄2 Teaspoon, toasted and ground
  Chilies 4 , roasted (Green New Mexico Or Anaheim)
  Green new mexico chilies/Anaheim chilies 4 , roasted and peeled, stems left intact
  Eggs 4 , beaten
  Milk 1 Tablespoon
  All-purpose flour 1 Cup (16 tbs) (For Dusting)
  Cornmeal 2 Cup (32 tbs)
  Cayenne 1 Pinch
  Rib eye steaks 72 Ounce (About 1 To 1 1/2 Inches Thick, Left At Room Temperature For 1 Hour Before Cooking)
  Peanut oil 2 Tablespoon (Or As Needed)
  Salt To Taste
  Black pepper To Taste
For the cowboy steaks
  Cilantro sprig 4 , garnish
  Rib eye steak 72 Ounce (About 1 To 1 1/2 Inches Thick, Left At Room Temperature For 1 Hour Before Cooking, 4 In Number, 18 Ounce Each)
  Freshly cracked black pepper To Taste
  Cilantro sprigs 4 (For Garnish)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Grilling
Interest: 
Holiday, Party, Healthy
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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