Chili Rubbed Ribeye with Corn Dusted Pasta
Chili Rubbed Ribeye with Corn Dusted Pasta
Directions
- Rub the ribeye with salt, pepper, chili, and cumin.
- Sear on both sides and finish in the oven.
- Heat the olive oil in a pan.
- Dust the cooked pasta with the corn flour and sauté in the oil.
- Finish with chopped cilantro and a squeeze of lime juice.
- Heat the salsa, black beans, and corn together.
- Plate all and garnish with the colored peppers.
Ingredients
- 1/2 cup Assoluti® Pasta, Spaghetti, cooked
- 1 Braveheart® Black Angus Beef Steak(s), Ribeye
- 2 tsp chili powder
- 1 tsp cumin, ground
- 2 oz Contigo® Salsa, Fire Roasted
- 2 oz flour, masa corn
- 1 tbsp Peak Fresh Produce® Cilantro, Fresh
- 1/2 Peak Fresh Produce® Lime(s)
- 2 tbsp Peak Fresh Produce® Pepper(s), Rainbow, diced
- Roma® Oil, Olive
- salt and pepper
- 1/2 cup West Creek® Beans, Black
- 2 oz West Creek® Corn, Canned
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
