If you're looking to wow a special someone, a homemade steak dinner never disappoints and this a la Mexicana preparation is an unexpected twist to the classic dish. Our Adobo Barbacoa is a "can't miss" marinade for the steak, and the smoky heat of Salsa de Chile Pasilla with beans created a delicious depth of flavor and textures on your plate. 

Servings: 2

Prep Time: 10 minutes 

Cook Time: 30 minutes 

Ingredients:

1 large boneless rib-eye steak, cut 2 inches thick (at least 1½ pounds)

½ pound baby potatoes

½ pound young carrots

¼ pound green onion

1 cup pinto beans 

¼ jar ¡Ya Oaxaca! Adobo Barbacoa

¼ jar ¡Ya Oaxaca! Salsa Pasilla 

2 tablespoons olive oil

Sea Salt 

Freshly ground pepper 

Instructions:

1. Marinate the Steak

• Coat both sides of the steak with ¼ jar of ¡Ya Oaxaca! Adobo Barbacoa in a shallow dish and set aside

2. Prepare the Vegetables 

• Clean the potatoes and carrots, cut lengthwise in half then coat with olive oil and season with salt and pepper
• Transfer to a sheet pan and roast in the oven for 20 minutes, or until tender.
• Chop both ends off the green onions and set aside

3. Prepare the Beans

• Add the beans (either from a can or home cooked) and ¼ jar of ¡Ya Oaxaca! Salsa Pasilla to a sauce pan on medium-low heat
• Stir occasionally for 5 minutes, or until until heated through 

4. Cook the Steak 

• Heat a griddle or cast-iron skillet over high heat. 
• Add the steak with tongs and cook on each side for 3-5 minutes until browned to you preferred level of doneness. Medium-rare will require about 3 minutes per side or an internal temperature of 130° (using a meat thermometer) 
• Remove from heat and let rest for 5 minutes
• Add the green onions to the skillet and flip until slightly charred, about 2 minutes  
• Using a sharp knife, slice into strips horizontally 

5. Plate & Serve

• Spoon the beans onto two plates
• Arrange the steak and veggies on top 
• Serve with a side of salsa for added heat and smoky flavor 
• Share with someone you love