• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Blackened Buffalo Ribeye w/ Corn and Black Bean Salsa

Monday, 26 May 2008

Description

When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

Ingredients

At a glance
Cuisine
American
Ingredient
Beef
Cooking Method
Sauté
Heat Level
4
Chile
Chipotle
Meal/Course
Dinner
Main Course
Serves
4

For the Ribeye:

  • 8-10 Ounce farm raised buffalo ribeye steaks
  • ¼ pound unsalted butter (melted)
  • Galena’mite Blasting Powder
For the Salsa:
  • 4-5 ears fresh corn on the cob
  • 1 medium diced onion
  • 3 cloves diced garlic
  • Juice from 1 fresh lime
  • Juice from 1 fresh lemon
  • 2 – 3 cups cooked black beans
  • 2 fresh tomatoes, seeded and chopped
  • Fresh cilantro, chopped, to taste
  • Salt and pepper, to taste
  • Ground cumin, to taste
  • Chipotles in Adobo, to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 – 2 tablespoons olive oil

 

Methods/steps

For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.

 

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.