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  • Southwestern Beans With Horseradish Seared Rib Eye Steak

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    Southwestern Beans With Horseradish Seared Rib Eye Steak
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg cooking onion, diced
    • 2 Tbsp. vegetable oil
    • 2 sprg thyme
    • 1 x bay leaf
    • 4 clv garlic, minced
    • 1 sm cinnamon, stick
    • 1/4 tsp whole cumin, seeds, grnd
    • 1 x 28 ounce can plum tomato, diced, with juice
    • 1 x carrot, diced
    • 1 sm chipotle chili
    • 1 Tbsp. brown sugar
    • 1 Tbsp. molasses
    •     salt, to taste
    •     pepper, to taste
    • 1/2 c. water
    • 1 sm can pinto beans
    •     minced coriander, for garnish
    •     Rib-Eye Steak
    • 2 x 10 ounce rib eye steak, about an inch thick
    • 2 Tbsp. minced fresh thyme
    • 2 Tbsp. freshly grated horseradish
    • 2 tsp Dijon mustard
    •     salt, to taste
    •     cracked black pepper, to taste

    Directions

    1. In a medium saucepan, over high heat, saute/fry onion in vegetable oil, about 5 min. Add in thyme, bay leaf and garlic. Saute/fry another 3-4 min or possibly till garlic is soft. Add in the cinnamon, cumin, tomatoes, carrot, chipotle, brown sugar, molasses and water. Bring to a boil. Reduce heat to low and simmer uncovered for 30 min.
    2. Add in the beans and continue to simmer covered for 10 - 15 min or possibly till sauce thickens. Garnish with minced coriander.
    3. Rib-Eye Steak:Preheat a grill on high setting.
    4. Combine all ingredients for steaks and rub on both sides of meat. Season with salt and grill for 4-5 min per sides or possibly till done to your liking.

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