Name: “One-Armed” Rib-Eye Steak with Black Bean Sofrito
Yield: Serves 4
Cuisine: American
Ingredients: ½ cup chopped cilantro leaves (1 big bunch, stemmed); 4 tablespoons unsalted butter; 2 tablespoons white truffle oil (optional, but really good); kosher salt and freshly cracked black pepper; ½ cup thinly sliced roasted, peeled, seeded fresh poblano peppers; 2 large yellow onions, sliced in ¼-inch-thick strips or “julienne”; 1 cup sliced scallions, cut on the diagonal; 1 cup diced raw bacon (about 5 ounces); 1 cup cooked black beans; ½ cup garlic cloves, coarsely chopped; 2 large tomatoes, seeded, coarsely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Robert calls this a “one armed steak” because when he broke his right (steak-flipping) arm, he decided to leave a 6-inch-long rib bone in each steak to make it easy to flip the steaks with his left hand.

The sofrito would be good with grilled or roast chicken as well; sometimes Robert adds kernels of fresh