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1
For the salsa verde: First, dice the tomatoes, medium cut, then puree them in a food processor or blender.
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2
Next, add the cilantro, onions, balsamic, garlic, oil and jalapenos.
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3
Again, puree, taste, then season with salt and pepper.
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4
After seasoning, place in the refrigerator for at least 1 hour to allow the flavors to merge.
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5
For the dirty rice: In a saute pan over medium-high heat, add the oil and allow to warm.
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6
Next, add the onions and cook, with stirring motion, until slightly translucent.
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7
This should take 3 to 4 minutes.
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8
Next, add the cooked beans and carrots and allow to warm.
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9
Then add the tomato juice and reduce the heat to medium-low.
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10
Continue to cook until the juice has reduced to 1/4 cup, 3 to 4 minutes.
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11
Next, add the rice.
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12
Warm the rice and blend the flavors over medium-low heat for 5 minutes.
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13
Once the rice has warmed and the juice has finished reducing, remove from the heat, add the celery leaves, taste and season to preference with the Cajun spice.
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14
For the steak: In a large saute pan over high heat, add and warm the oil for 1 to 2 minutes.
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15
Sprinkle the steaks on both sides with the salt and pepper, and add to the pan.
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16
Reduce the heat to medium-high and cook for 3 to 4 minutes.
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17
Flip the steak and repeat the process on the second side for a final 3 to 4 minutes.
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18
Remove from the pan, allow to rest and serve over the dirty rice.
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19
Finish with salsa verde.
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20
Cook's Note: This steak should be medium-rare to medium based on a 3/4-inch, 8 ounce steak.
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21
For additional doneness, finish in a preheated 400 degree F oven to desired temperature.
