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Rib-Eye Steak - Jerk w/Chadon Beni Sauce

  • 4 servings
  • Mins
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5 cloves garlic
½ cup green onions - coarsely chopped
½ cup whole ajicito peppers (optional
½ Scotch bonnet pepper
¼ cup fresh thyme leaves
1 tsp ginger - chopped
cup allspice - ground
cup brown sugar
¼ cup kosher salt
2 tbsp ground pepper
1 tsp ground white pepper
½ tsp ground nutmeg
¼ tsp ground cinnamon
¼ cup vegetable oil
4 (1-pound) bonless rib-eye steaks, about 1 1/4in thick
Chadon Beni Sauce:
1 cup cilantro leaves (densely packed)
¾ cup flat-leaf parsley (loosely packed)
1 cup lime juice
½ scotch bonnet pepper
¼ cup green onions - chopped
6 cloves garlic
1 tbsp salt
combine all ingredients in blender and puree to make sauce - add extra lime juice if sauce is too thick***

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