Chili-Rubbed Braveheart Ribeye with Corn Dusted Pasta
Chili-Rubbed Braveheart 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
- - 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
