About the Dish

15 ounces Black Beans
3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
1/2 teaspoon Spice Blend
8 ounces Grass-Fed Sirloin
1 Onion
4 ounces Mushrooms
6 ounces Roasted Red Peppers
1 clove Garlic
2 tablespoons Apple Cider Vinegar
2 sprigs Thyme
1 packet Turbinado Sugar
1 Lime
Per Serving
Calories 700
Total Fat 12 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 660 mg
Total Carbohydrates 97 g
Dietary Fiber 13 g
Sugar 9 g
Protein 48 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

Tropical IPA

Anytime a dish says Cuban, we think of tropical flavors. The best place to get bold tropical flavors is in an IPA. Yes, an IPA is not just about bitterness. Hops are a complicated plant, and they bring flavors like mango, pineapple, peach and watermelon. Complement the Cuban in this dish with one of Asheville's oldest breweries; Green Man Trickster is the tropical IPA for this dish.

Zinfandel, Sonoma County, CA

Zinfandels are rich in fruit and have ripeness to mitigate the kick from the Latin Spice. They also have the ability to deal with strong flavors of cumin and bring balance to the escabeche.


• Place a strainer over a large measuring cup (or medium bowl). Drain beans, reserving all liquid. Add enough water to measure a total 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 PeachDish Salt and 1/4 teaspoon Latin Spice. • When water boils, reduce heat to medium-low. Cover pan, and simmer until almost all liquid has been absorbed and rice is tender, about 15 minutes.
MISE EN PLACE • Thinly slice red pepper. • Discard mushroom stems. Quarter caps. • Peel and mince garlic. • Peel, halve and thinly slice onion. • Zest lime. Cut into wedges. • Pick and chop thyme leaves.
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 softens, 2-3 minutes. • Add peppers, garlic, vinegar, thyme, sugar and 1 tablespoon water. Reduce heat to medium-low. Cook, stirring, until vegetables are tender, 2-3 minutes.
• Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon Latin Spice. • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip steaks. Cook without disturbing until seared on other side, about 2 minutes. (For medium to medium-well, cook 2-3 minutes more). • Transfer steaks to a plate. • To skillet, add remaining onion. Cook, stirring, until onion is golden, 2-3 minutes. Remove pan from heat.
• Fluff rice with a fork. • Fold in lime zest and remaining beans. Taste and adjust seasoning as desired with Latin Spice blend.
• 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!