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Mesquite-Grilled Rib-Eye Cowboy Steaks with Black Bean Rellenos and Pico de Gallo Salsa
- Active Time 40m
- Total Time 2h 40m
This is hearty, stick-to-the-ribs cowboy fare and a must for meat lovers. A version of this recipe has been on the menu at Coyote Café in Santa Fe since the restaurant opened in 1987. In some markets you'll find this cut of meat sold as a bone-in Delmonico steak, and for a more elegant look you can trim off all the fat from the "eye."
Rellenos are stuffed green chiles that are deep-fried, and in the Southwest you'll usually find them filled with cheese. In some parts of Mexico, dry as well as fresh chiles are sometimes stuffed to make rellenos using picadillo, a savory meat filling. Here we use another southwestern classic: black beans accented with the smoky flavor of chipotle chiles. Chipotles are smoked, dried jalapeno chiles that are available either dehydrated or canned in adobo sauce, a vinegar and tomato-based stew.
- For the Salsa:
- 8 Roma tomatoes (about 1 pound), diced
- 2 serrano chiles, minced (with seeds)
- 2 tablespoons finely diced red onion
- 2 tablespoons minced fresh cilantro
- 1/4 cup Mexican beer
- Juice of 1 lime (about 1 tablespoon)
- 1 teaspoon salt
- For the Rellenos:
- 2 cups cooked black beans
- 1 1/2 tablespoons canned chipotle chiles in adobo sauce
- 1/2 teaspoon cumin, toasted and ground
- 4 green New Mexico or Anaheim chiles, roasted and peeled, stems left intact
- 4 eggs, beaten
- 1 tablespoon milk
- 1 cup all-purpose flour, for dusting
- 2 cups cornmeal
- pinch of cayenne pepper
- peanut oil
- For the Steaks:
- 4 bone-in rib eye steaks, 16-18 ounces each, about 1 to 1 1/2 inches thick, left at room temperature for 1 hour before cooking
- 4 sprigs fresh cilantro, for garnish
FOR THE SALSA:
Thoroughly combine all the ingredients for the salsa in a mixing bowl. Let sit at room temperature for up to 2 hours until ready to serve. (Keep refrigerated if making further ahead of time and bring to room temperature before serving.)
FOR THE GRILL:
Or, alternatively, the steaks can be broiled.
FOR THE RELLENOS:
Place the beans, chipotle chiles, cumin and salt in a food processor and puree until smooth. Set aside. Leaving the stems intact, carefully make a lengthwise slit in the roasted chiles and remove the seeds and ribs. Spoon the pureed filling into the chiles, being careful not to overstuff or rip the chiles.
Mix the eggs and milk together in a shallow bowl or soup plate to form an egg wash. Place the flour and the cornmeal mixed with a pinch of salt and cayenne on separate plates. Dredge the stuffed chiles in the flour, shaking off any excess, then dip them into the egg wash, letting the excess drip off. Finally, dredge the chiles in the cornmeal mixture and coat well.
Heat the oil in a deep fryer or heavy-bottomed deep skillet to 350 degrees F. Carefully place the chiles in the hot oil and fry for about 45 seconds to 1 minute, until golden brown. Remove from the oil and place on a platter lined with paper towels to drain. Keep warm in a low oven.
FOR THE STEAKS:
Season with salt and freshly cracked black pepper. Grill the steaks for about 6 minutes per side for medium-rare or about 8 minutes per side for medium, depending on the heat of the grill and the thickness of the steaks.
Place the steaks on warm serving plates and top with the Pico de Gallo salsa. Place a black bean relleno next to each steak, garnish the plate with a cilantro sprig, and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
1223 calories; 40g total fat; 420mg cholesterol; 851mg sodium; 106g carbohydrates; 15g fiber; 97g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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