Rib-Eye Steak - Jerk w/Chadon Beni Sauce

Photo by Nick T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 5

    cloves garlic

  • 1/2

    cup green onions - coarsely chopped

  • 1/2

    cup whole ajicito peppers (optional

  • 1/2

    Scotch bonnet pepper

  • 1/4

    cup fresh thyme leaves

  • 1

    tsp ginger - chopped

  • 1/3

    cup allspice - ground

  • 1/3

    cup brown sugar

  • 1/4

    cup kosher salt

  • 2

    tbsp ground pepper

  • 1

    tsp ground white pepper

  • 1/2

    tsp ground nutmeg

  • 1/4

    tsp ground cinnamon

  • 1/4

    cup vegetable oil

  • 4

    (1-pound) bonless rib-eye steaks, about 1 1/4in thick

  • Chadon Beni Sauce:

  • 1

    cup cilantro leaves (densely packed)

  • 3/4

    cup flat-leaf parsley (loosely packed)

  • 1

    cup lime juice

  • 1/2

    scotch bonnet pepper

  • 1/4

    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***

Directions

Make rub/Prep Steak: Put garlic, onions, ajicito, scotch bonnet, and thyme in a food processor and pulse into a paste. Add ginger, allspice, sugar, 1/4 cup salt, 2 tbsp ground pepper, white pepper, nutmeg, and cinnamon. Pulse to incorporate. With processor running, slowly stream oil until mixture is almost smooth. Season one side of steaks with generous salt/pepper. Flip over and smear the other side with about 2 tbsp jerk rub (each). Cover and refrigerate 1-to-24 hours. Cooking Steaks: Let steaks come rest at room temperature 30 minutes prior to cooking. Preheat grill to high or a grill pan over high heat. Place steaks, rub side down, on the grill and cook for 7 minutes; the rub should form a nice crust. Flip and cook for about 6 more minutes for medium-rare. Let rest for 10 minutes off the heat - Top with Chadon Beni Sauce (see ingredients)

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