About the Dish

12 ounces Potatoes
3/4 cup Long Grain Rice
2 packets Tamari
2 tablespoons Red Wine Vinegar
1 Bistro Filet
1 Red Onion
6 ounces Sweet Peppers
3 cloves Garlic
8 ounces Tomato
2 ounces Green Onion
2 packets Sriracha
Per Serving
Calories 750
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1300 mg
Total Carbohydrates 110 g
Dietary Fiber 10 g
Sugar 13 g
Protein 45 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Cream Ale

So with any beer and food pairing, there is the problem of what should be featured: the beer or the food. We usually fall on the side of the food, which is why we are suggesting a refreshing cream ale with this bistro filet. Consider Hardywood Cream Ale, by Hardywood Park Brewing out of Richmond, Virginia. Cream ales are adjunct-brewed beers, which gives them a mellow, almost light lager-like finish. As an added note this beer was brewed in tribute to the first beer canned in Virginia in 1935 by Krueger Brewing Company.

Hardywood Cream Ale, Richmond, Virginia

Pinot Noir - Marsannay, France

Pinot noirs are silky and truly medium-bodied red wines that get along well with the tenderness of the filet. It will handle the starchy components of the rice and oven potatoes, and help tie all the flavors together with the filet and the tomatoes.

Domaine Collotte Marsannay ‘En Combereau,’ France


MISE EN PLACE • Heat oven to 450° F. • Peel potatoes. Cut into 1/2-inch-wide fries. • Halve onion. Peel and slice 1 half into thin wedges; save remaining onion for another use. • Discard pepper stems and seeds; thinly slice flesh. • Peel and thinly slice garlic. • Halve tomato lengthwise. Discard seeds and pulp. Thinly slice flesh. • Thinly slice green onion. • Slice steak against the grain.
• Grease or line a baking sheet. • In a bowl, toss fries with 1 teaspoon cooking oil, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Spread in a single layer on prepared sheet. Bake 15 minutes. • Gently toss fries. Bake until golden and tender, about 10 minutes more. • Season to taste with kosher salt.
While fries bake: • Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
While rice cooks: • In a small bowl, combine tamari and vinegar. • Place a large skillet over high heat. Add 1 teaspoon cooking oil. When oil is hot, add steak. Cook, tossing steak occasionally, until steak is seared on all sides, about 2 minutes.
• Add red onion, peppers, garlic and tomato. Cook, stirring, until onion begins to become tender, 2-3 minutes. • Stir in green onion, tamari mixture, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 1 minute.
• Fluff rice with fork. Divide between 2 plates. • Top rice with steak and vegetables. • Serve with fries and sriracha, and enjoy!