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Latin Grilled Rib Eye Steak with Green Chili Aioli
by Emily C.
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 1 hours 20 minutes
Yield: 2
servings
Description:
Use our delicious rib eye steaks for this recipe!
Ingredients:
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- One 1/2 inch cinnamon stick, broken
- 7 whole cloves
- 2 tablespoons sweet paprika
- 1 tablespoon chipotle powder
- 1 tablespoon ancho chile powder
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 1/4lb bone in, rib eye steak
- 4 unpeeled garlic cloves
- 1 large poblano
- 3 tablespoons fresh lime juice
- 1 large egg yolk
- 1 serrano or jalapeño, chopped
- 1/2 teaspoon cumin seeds
- 1 cup cilantro leaves
- 1/2 cup vegetable oil, plus more for grilling
- Salt, To Taste
Steps:
- 1 In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon, and cloves over moderately high heat until, fragrant. Transfer to a spice grinder and let cook completely. Grind to a powder and transfer to a small bowl
- 2 Stir in the paprika, chipotle, and ancho powders, salt, and sugar. Sprinkle 2 tablespoons of the adobo rub all over the rib eye and let stand at room temperature for 30 minutes.
- 3 Grill the steak over a moderately high heat for 6 minutes per side, until charred outside and medium-rare within. Let steak rest for 5 minutes. Slice and serve with the aioli.
- 4 Preheat oven to 350. Wrap the garlic in foil and back for about 30 minutes
- 5 Over an open flame or under a preheated broiler, roast the poblano until charred all over and let cool.
- 6 Peel, seed, and stem the poblano and coarsely chop it. Transfer to a blender.
- 7 Squeeze the soft garlic cloves from their skins into the blender, as well as the lime juice, egg yolk, serrano, cumin, and cilantro; puree. With the blender on, slowly pour ½ cup of the oil until emulsified. Season with salt.
- 8 Serve along with rib eye.
