Blackened Chuck Eye Steaks with Texas Caviar recipe provided by the Certified Angus Beef® brand.

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Blackened Chuck Eye Steaks with Texas Caviar

Serves 4
Cuisine: American
Category: Steaks
Homemade blackening spice is key to deep flavor that stands above store-bought. Spice up your dinner with this easy Blackened Chuck Eye Steaks with Texas Caviar recipe.
Prep Time
20 mins
Other Time
5 mins
Cook Time
20 mins
Total Time
45 mins
  • 4 Certified Angus Beef ® boneless chuck eye steaks or ribeye steaks (1-1 /4-inch thick)
  • 1 tablespoon kosher salt
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Spanish paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 teaspoons canola oil, divided
  • 1 small red onion, diced
  • 2 jalapeños, diced
  • 2 cloves garlic, minced
  • 1 (14-ounce) can black-eyed peas, drained and rinsed
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 teaspoons cider vinegar
  1. In a mixing bowl, whisk together salt, ancho chili powder, chipotle powder, garlic powder, onion powder, paprika, black pepper, oregano and thyme to create a blackening spice.
  2. Season chuck eye steaks on both sides with 1-teaspoon blackening spice per steak.
  3. Preheat a large cast-iron pan over medium-high heat. Pan sear steaks with 1-teaspoon oil, 3-4 minutes per side or until steaks reach 125°F for medium rare.
  4. Transfer steaks to a platter or cutting board, tent with foil and keep warm while making Texas caviar. Add 1-teaspoon oil to cast iron pan, sear onion, jalapeño and garlic over medium heat, 3 minutes or until onion softens. Stir in 2-teaspoons blackening spice; sauté an additional 1 minute.
  5. Remove pan from heat, stir in black-eyed peas, beans, corn and vinegar. Serve with steaks.
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