Latin Grilled Steak with Green Chile Aioli

Latin Grilled Steak with Green Chile Aioli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Steak Rub:

  • 1

    tablespoon allspice berries

  • 1

    tablespoon black peppercorns

  • One

    1 inch cinnamon stick, broken

  • 3

    whole cloves

  • 1

    tablespoon sweet paprika

  • 1.5

    tsp. chipotle powder

  • 1.5

    tsp. ancho chile powder

  • 1

    heaping tsp. cumin

  • 2

    T. kosher salt

  • 2

    T. sugar

  • One

    1¼-pound, bone-in rib eye or porterhouse steak, about 1½ inches thick

  • Green Chile Aioli:

  • 4

    large unpeeled garlic cloves

  • 1

    large poblano

  • 3

    tablespoons fresh lime juice

  • 1

    large egg yolk

  • 1

    jalapeño, chopped

  • ½

    teaspoon cumin

  • 1

    cup cilantro leaves

  • ½

    cup vegetable oil, plus more for grilling

  • Salt

Directions

MAKE THE RUB In a small skillet, toast the allspice, peppercorns, cinnamon and cloves over moderately high heat until fragrant. Transfer to a spice grinder and let cool completely. Grind to a powder and transfer to a small bowl. Stir in the paprika, chipotle and ancho powders, cumin, salt and sugar. Sprinkle 2 tablespoons of the adobo rub all over the steak and let stand at room temperature for 30 minutes. MEANWHILE, MAKE THE AIOLI Preheat the oven to 350°. Wrap the garlic in foil and bake for about 30 minutes, until soft. Over an open flame or under a preheated broiler, roast the poblano until charred all over; let cool. Peel, seed and stem the poblano and coarsely chop it. Transfer to a blender. Squeeze the soft garlic cloves from their skins into the blender. Add the lime juice, egg yolk, serrano, cumin and cilantro and puree. With the machine on, slowly pour in the 1/2 cup of oil until emulsified. Season with salt. Light a grill. Oil the grate. Grill the steak over moderately high heat for 4 minutes per side, until charred outside and medium-rare within. Let the steak rest for 5 minutes. Slice and serve with the aioli.


Nutrition

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