Rib Eye "Big Ass" Jerk Rubbbed Steak from Ripe Restaurant.

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Nigel Owner of Ripe's Restaurant posted this recipe after a Trhwdown with Bobby Flay. Look Up Green Papaya Relish as well. Bobby used it as a garnish but did not give the recipe. I ahve a generic one here..

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Ingredients

  • Ingredients for Jerk Rub:
  • 1 16oz cut of boneless or bone-in Rib-Eye Steak.
  • 1 tsp Nutmeg
  • 2 tsp White Pepper
  • 1/4 C Black Pepper
  • 1/2 C Kosher salt
  • 3/4 C freshly ground Allspice
  • 3/4 C Brown Sugar
  • 3/4 C Orange Juice
  • 1 whole Scotch Bonnet pepper
  • 1 bunch Jamaican Thyme(about 10 stalks, picked from hard stems)
  • 8 whole Garlic cloves
  • 3/4 C chopped Scallions (green onions)
  • 2 cups whole Ajicito pepper (flavorful but not hot)
  • IngredientsChadon Beni Sauce:
  • Chadon Beni (also called Shadow Benny in Trinidad & Culantro in Latin markets) has a broad, flat green leaf. Its a cousin of Cilantrowhich can be used as a substitute in the recipe.
  • 1 cup densely packed Chandon Beni leaves.
  • 1 cup loosely packed fresh flat italian parsley leaves
  • 1 cup lime juice (fresh squeezed if available)
  • 1/2 fresh scotch bonnet pepper (or habanero)
  • 1/4 cup chopped scallions
  • 6 whole peeled garlic cloves
  • 1 tablespoon salt

Preparation

Step 1


Ingredients for Jerk Rub:
Put ajicito peppers, scotch bonnet pepper, garlic cloves, thyme and scallions in food processor and pulse until it forms a paste. Then add the remaining ingredients except for the orange juice and blend. Slowly stream OJ into the processor until all is incorporated. You may adjust the amount of Orange Juice used depending on how dry or wet you prefer the rub to be. We like it be the consistency of a chutney.Smear paste over one side of steak and season the other side with salt and pepper. Marinate for 1 hour or up to 48 hours. Place steak on a hot grill and cook to just before desired doneness.Allow steak to rest (off the heat) for 10 minutes after cooking to redistribute juices and the carry-over cooking will bring it to your desired doneness. Then bite into that baby and lose your marbles!This Jerk Rub Recipe should make enough for at least 10 large Rib-Eye Steaks.The Rub can be stored in a tightly covered container in the refridgerator for up to 2 weeks.

IngredientsChadon Beni Sauce:
Put all ingredients in blender and blend till smooth-add a little extra lime juice if puree is too thick

Culantro is VERY similar to cilantro in flavor, just a bit more powerful. Cilantro is a great substitute.The Jerk rub/marinade was EXTREMELY flavorful and even with only an hour of marinade time the flavors were jumping in my mouth. The Chadon Beni Sauce is well worth the effort too. It is a Chimichurri, but with a serious Island attitude.

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