Grilled Strip Steak with Black Bean Cakes
ingredients
Steak and Chili Lime Corn Salsa:
6 NY strip steaks (5 ounce steaks)
3 vine ripe tomatoes
1 jalapeno
1 ear fresh corn (cooked)
2 tablespoons fresh cilantro (chopped)
1 lime
1/2 cup red onion (diced)
8 ounces olive oil
Bean Cakes:
2 Poblano chilies
1 teaspoon cumin
3 green onions
2 cups breadcrumbs
1 cup sour cream
1 cup mozzarella cheese (shredded)
4 cups black beans (cooked)
salt
6 NY strip steaks (5 ounce steaks)
3 vine ripe tomatoes
1 jalapeno
1 ear fresh corn (cooked)
2 tablespoons fresh cilantro (chopped)
1 lime
1/2 cup red onion (diced)
8 ounces olive oil
Bean Cakes:
2 Poblano chilies
1 teaspoon cumin
3 green onions
2 cups breadcrumbs
1 cup sour cream
1 cup mozzarella cheese (shredded)
4 cups black beans (cooked)
salt
directions
For the salsa:
Dice the tomatoes and jalapeno. Toss the tomatoes with corn, cilantro, jalapeno, onion, and 1 ounce of olive oil in a medium sized mixing bowl. Squeeze the juice from the lime into the bowl as well. Season with salt and pepper. Refrigerate.
For the bean cakes:
Start by pureeing 2 1/4 cups of black beans and sour cream in a food processor. Blend until smooth. Add the 1 1/4 cups of whole beans to the pureed beans in a medium sized mixing bowl. Roast the poblano chilies in a saute pan of hot oil over medium-high heat. Cook on each side until the skin begins to brown and pull away from the pepper. Set aside and let the pepper cool. Remove the skin, seeds, and stem. Dice the pepper and add to the mixing bowl. Chop the green onions and add to the bowl. Add the breadcrumbs, cheese, and salt. Mix well and form into 3-inch round cakes.
For the steak:
Preheat the grill on high. Season the steaks with a little olive oil, salt, and pepper. Grill on high for about 4 minutes on each side for medium rare. Let the steak rest for 5 minutes before you cut and serve. Heat a large saute pan with olive oil. When the pan is nice and hot, add the cakes 6 at a time. Cook for about 1 minute and reduce the heat to medium and turn the cake over. Cook for 1 more minute and turn off the heat. Let cook in the pan while you slice the strip steak. Place the cake on the plate with the sliced steak. Top with the salsa.
Dice the tomatoes and jalapeno. Toss the tomatoes with corn, cilantro, jalapeno, onion, and 1 ounce of olive oil in a medium sized mixing bowl. Squeeze the juice from the lime into the bowl as well. Season with salt and pepper. Refrigerate.
For the bean cakes:
Start by pureeing 2 1/4 cups of black beans and sour cream in a food processor. Blend until smooth. Add the 1 1/4 cups of whole beans to the pureed beans in a medium sized mixing bowl. Roast the poblano chilies in a saute pan of hot oil over medium-high heat. Cook on each side until the skin begins to brown and pull away from the pepper. Set aside and let the pepper cool. Remove the skin, seeds, and stem. Dice the pepper and add to the mixing bowl. Chop the green onions and add to the bowl. Add the breadcrumbs, cheese, and salt. Mix well and form into 3-inch round cakes.
For the steak:
Preheat the grill on high. Season the steaks with a little olive oil, salt, and pepper. Grill on high for about 4 minutes on each side for medium rare. Let the steak rest for 5 minutes before you cut and serve. Heat a large saute pan with olive oil. When the pan is nice and hot, add the cakes 6 at a time. Cook for about 1 minute and reduce the heat to medium and turn the cake over. Cook for 1 more minute and turn off the heat. Let cook in the pan while you slice the strip steak. Place the cake on the plate with the sliced steak. Top with the salsa.