Seared Rib Eye, Salsa Verde, Dirty Rice
Show: Restaurant: Impossible
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By Chef #424375
on July 01, 2012
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My husband made this the other evening and it is absolutely delicious. We both loved it. He made it and served it, per Robert's recipe with no alterations. We did not have grapeseed oil so purchased some for this recipe and have determined we like grapeseed oil and will use it for other recipes. Also if you do not have white balsamic...find it, buy it, use it. It seems vastly different than the darker versions. We used a Cajun Spice that we like so the flavors/heat were "right on" for us. The presentation was very appealing. It's definately not that "mushy looking" Dirty Rice you get in a box and the crispness and brightness of the fresh green tomatoes from the garden for the salsa was perfect.
By Chef #580861 Ne...
Illinois
on December 04, 2011
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I love this recipe too Robert!It is really good but then so are all your recipe's.I did not have grapeseed oil but used olive oil in it's place.Worked out fine.Thanks for another keeper and you should be the next iron chef.
By mimisma
SA
on November 23, 2011
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GRRRReat! I made it twice in 2 weeks!! I'm even planning to make it at my parent's home in Dec when I'll be in El Paso!!! Ajua!! But today I was too tired with all the Thxgiving planning to prep up rice, so I made my own version of the black bean and corn salad (I add worcertershire (??? sauce. Great!! 1 good point: make sure the steak has bone (7 steak is great w/this. Today I had only thin cuts and not as good... and that recomm of letting salsa idle for a while... it does work, do not skip this or slasa will be too sour 'cuz of the tomatillos!
PD- wonder if purple tomatillos will taste the same? lol.
Saludos!!