Spiced Steak & Beans

I had to change my opinion of cilantro after making this dish.  As one customer noted, the Cilantro & Roasted Onion Olive Oil makes the dish tastes fresh and the meat taste classy.

 

4 tenderloin tips (about 1 lb.) or other steak
2 teaspoons coriander seeds
2 teaspoons black peppercorns
1/2 - 3/4 teaspoon kosher salt
3 tablespoons Cilantro & Roasted Onion Olive Oil, divided
1/2 medium onion, diced
1/2 medium red bell pepper, diced
2 tablespoons tomato paste
1/2 teaspoon ground cumin
Pinch of salt
Freshly ground black pepper
1 can black beans, rinsed and drained
1/2 cup chicken or vegetables broth
1 1/2 teaspoons Premium White Balsamic or 
Champagne 

Vinegar
3 tablespoons chopped cilantro

Let the beef come to room temperature.  Crush the coriander and peppercorns with a mortar and pestle or spice grinder to a very coarse texture.  Add the salt.  Rub the beef with 1 tablespoon of olive oil and then rub the spice mixture all over the meat.

Heat a grill or grill pan to medium/medium high.  Using a folded paper towel, lightly oil the grill grates or pan.  Grill the meat until done, about 5 minutes per side, depending on the thickness of your meat.  When done, place on a cutting board and tent under foil for about 10 minutes to redistribute the juices.  Then slice.

Meanwhile, in a small skillet, saute the onions and bell peppers in some Cilantro oil over medium heat until translucent, about 3-4 minutes.  Add the tomato paste, cumin, salt and pepper and saute an additional minute.  Add the beans, broth and vinegar, and simmer gently until much of the liquid evaporates, maybe 5 minutes.  Remove from the heat and mix in the cilantro.

 

Serve beans along side the steaks.

Serves 4.

* This is a modified version of a Bon Appetit magazine recipe. We hope you like it.