Chili-Rubbed Braveheart Ribeye with Corn Dusted Pasta


  1. Rub the ribeye with salt, pepper, chili and cumin. Sear on both sides and finish in the oven.
  2. 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.
  3. Heat the salsa, black beans and corn together.
  4. Plate all and garnish with the colored peppers.


  • 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
  • - oil, olive
  • 1 Tbsp. Peak Fresh Produce® Cilantro, chopped
  • 1/2 Peak Fresh Produce® Lime(s)
  • 2 Tbsp. pepper(s), tri-color, diced
  • - salt and pepper
  • 1/2 cup West Creek® Beans, Black
  • 2 oz. West Creek® Corn, Canned