Seared Rib Eye & Dirty Rice

Yield 4 servings
 
Ingredients

Salsa Verde
2 large green tomatoes
1/4 cup fresh cilantro leaves
1/4 cup small yellow onion, diced
2 tbsp white balsamic
1 tbsp garlic, minced
1 tbsp grapeseed, coconut or Mac nut oil
2 jalapenos, seeded
Salt and pepper
 
Dirty Rice
1 tbsp grapeseed, coconut or Mac nut oil
1/2 cup small yellow onion, diced
1 cup cooked black beans
2 tbsp small carrots, diced, previously boiled, semisoft
1/2 cup tomato juice
3 cups cooked brown, white or jasmine rice
1/2 cup celery leaves, tips only
1 tbsp Cajun spice
 
Steaks
2 tbsp grapeseed, coconut or Mac nut oil
4 (8 oz) rib eye steaks, trimmed
1 tbsp sea or kosher salt
1 tsp freshly ground black pepper
 
Directions
1. Dice tomatoes, then puree them in a food processor or blender.

2. Add cilantro, onion, balsamic, garlic, oil, and jalapenos to the mixture and puree again. Season with salt and pepper. Place in the refrigerator for at least 1 hour to allow the flavors to merge. Warm grapeseed, coconut or Mac nut oil in a saute pan over medium-high heat. Add onions and cook, stirring until they're translucent, about 3-4 minutes.

3. Add cooked beans and carrots, and allow to warm.

4. Add tomato juice, and reduce the heat to medium-low. Cook until juice has reduced to 1/4 cup, for 3-4 minutes.

5. Add rice. Warm mixture to blend the flavors over medium-low heat for 5 minutes.

6. Once rice has warmed and juice has finished reducing, remove from heat and celery leaves. Taste and season to preference with Cajun spice.

7. Warm oil in a large saute pan over high heat for 1-2 minutes. Season steaks on both sides with salt and pepper, then add them to pan. Reduce to medium-high heat, and cook for 3-4 minutes. Flip steaks and repeat.

8. Remove steaks from pan and allow them to rest for a few minutes. Serve over dirty rice, and finish with salsa verde.

Nutritional Facts
775 Calories
59 g Protein
76 g Carbs
25 g Fat