Rib-Eye Steak - Jerk w/Chadon Beni Sauce

By ngteller

Ingredients

• Chadon Beni Sauce:
• 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
• 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***

Details

Servings 4

Preparation

Step 1

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)