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About the Dish

  • Black Beans

    Black Beans

  • Long Grain Rice

    Long Grain Rice

  • PeachDish Salt

    PeachDish Salt

  • Spice Blend

    Spice Blend

  • Grass-Fed Sirloin

    Grass-Fed Sirloin

  • Onion


  • Mushrooms


  • Roasted Red Peppers

    Roasted Red Peppers

  • Garlic


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Thyme


  • Turbinado Sugar

    Turbinado Sugar

  • Lime



• Place a strainer over a large measuring cup (or medium bowl). Drain beans, reserving all liquid; add enough water to measure 1 1/2 cups liquid. • In a bowl, mash 1/4 cup beans. Add to measured liquid.
• Place a small saucepan over high heat. Add rice, measured liquid, 1/4 teaspoon kosher salt and 1/4 teaspoon Latin Spice. • When water boils, reduce heat to medium-low. Cover and cook until all almost all liquid has been absorbed and rice is tender, about 15 minutes.
MISE EN PLACE • Thinly slice red pepper. • Discard mushroom steps. Quarter caps. • Peel and mince garlic. • Peel, halve and thinly slice onion. • Zest lime. Cut into wedges. • Pick and chop thyme leaves.
Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon Latin Spice.
Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add half of onion. Cook, stirring, until onion begins to soften, about 1 minute.
• Add mushroom. Cook, stirring, until mushroom begins to become tender, about 2 minutes. • Add peppers, garlic, vinegar, thyme, sugar and 1 tablespoon water. Reduce heat to medium-low. Cook, stirring, until vegetables are tender, about 3 minutes. • Keep warm over very low heat.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks. Cook until well-browned on the bottom, about 2 minutes. • Flip steaks. Cook until bottom is seared, about 3 minutes. (For medium to medium-well, cook 1-2 minutes more per side). • Transfer steaks to a plate.
To pan, add remaining onion. Cook, stirring, until golden-brown, 2-3 minutes.
To rice, stir in lime zest and remaining beans. Taste and adjust seasoning as desired with Latin Spice blend. Cover until ready to serve.
• Thinly slice steak against the grain. Stir any resting juices into onion. • Divide rice between 2 plates. Top with steak. • Serve red pepper-mushroom escabeche and lime wedges on the side. Enjoy!