Grass-fed sirloin (Bastrop Cattle Co.) is rubbed in a mixture of ancho chilies, fresh garlic, Mexican oregano, comino and piloncillo, then quickly seared over a wood fire. Served with salt & pepper-fried plantains and home-cooked frijoles charros (cowboy beans)..
2 cloves garlic, peeled
3-4 ancho chiles, stemmed and seeded
1 tablespoon piloncillo
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
1 tablespoon black pepper
1 tablespoon half-sharp paprika
2 teaspoons sea salt
Add all ingredients to the bowl of a food processor and pulse into a semi-fine powder.
For the Beans (adapted from a recipe by Rick Bayless)
1 cup dried pinto beans
1 tablespoon leaf lard
1/2 yellow onion
1 small sprig epazote
2 thick slices bacon, diced and fried
2 cloves garlic, minced
1 cup fire-roasted tomatoes, diced
1/2 fresh poblano pepper, charred and diced
1/4 cup fresh cilantro, coarsely chopped
Rinse and pick over dried beans. Cover with 1 quart of cool, filtered water, lard, onion and epazote. Bring to a hard boil, then reduce heat to low, cover and simmer until tender, about 2 hours, adding the tomatoes and peppers about 30 minutes out. Stir occasionally and add more water if necessary to keep from drying out.
Add bacon, salt and cilantro during the last 10 minutes of cooking, discarding the epazote before serving.
For the Plantains
1 plantain, very ripe but still firm
1 tablespoon peanut oil or butter
sea salt and freshly-ground black pepper
Heat butter or oil in a heavy skillet over medium heat until shimmering. Season plantain slices with salt and pepper then fry until golden brown. Set aside to drain.
For the Steaks
1 4oz breakfast sirloin per person
1 1/2 teaspoon spice rub per steak
Pat steak dry, then evenly coat on all sides with spice rub. Grill over a wood fire for about 2 minutes per side for medium-rare. Transfer to a cutting board and allow to rest 5 minutes before slicing against the grain about 3/8 inch-thick.
This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday!