This bon appetit recipe comes with charred limes. Has anyone charred limes before? The steak looks delicious and has a rub that will be a bit spicy. This might be the reason you squeeze the charred lime juice on the steak. If you try this let me know what you think. Serves 4
2 teaspoons hot smoke Spanish paprika
2 teaspoons Aleppo-style pepper
2 1/2 teaspoons kosher salt + extra, divided
1 teaspoon ground black pepper + extra, divided
2 1 1/4” boneless New York strip steaks, pat dry
7 tablespoons extra-virgin olive oil, divided
2 medium shallots, finely chopped
4 cloves garlic, thinly sliced
1 small bunch cilantro, finely chopped (separate stems and leaves)
1 15.5oz can pinto beans, drained
2 tablespoons butter
3/4 cup water
3 limes, halved
4 large eggs
Rub: mix ingredients (not the extra salt and pepper) in a bowl. Rub all over steaks, press to adhere. Set aside
Saucy Beans: Heat 2 tablespoons of oil in a saucepan over med/low heat. Cook shallots, garlic and cilantro stems, stirring often until soft not browned, about 3 minutes. Add beans, butter and water, bring to simmer and cook, stirring occasionally, until beans are saucy, 6-9 minutes. Remove from heat and add in the cilantro leaves. Grate some lime zest from one of the halves of lime into the beans, then squeeze the juice in, salt and pepper to taste. Cover to keep warm.
Steak: Heat a dry skillet (cast iron preferably), over medium heat. Rub steaks with 3 tablespoons oil and cook, undisturbed 3 minutes. Turn and cook on other side 3 minutes, then turn again. Add all remaining lime halves, cut side down. Cook until steaks are medium rare or internal temperature reaches 120F and limes are nicely charred, 2-3 minutes. Transfer everything to a cutting board. Whip out skillet.
With the remaining 2 tablespoons of oil in the skillet on med/high heat cook the eggs sunny side up, whites are golden and crispy around edges and yolks are runny, about 2 minutes.
To serve: slice steak against the grain. Divide beans and steak among plates and top each with an egg. Serve charred limes for squeezing over. Yum Yum!