Rib Eye Steak: dredge steak in rub; grill to desired doneness.
Pinto Bean and Portobello Mushroom Ragout: Heat oil in skillet. Add mushrooms, onion and garlic. Sauté for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.Makes 4 Source: