Latin Grilled Rib Eye Steak with Green Chile Aioli

Name: Latin Grilled Rib Eye Steak with Green Chile Aioli
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 40
Cuisine: Global
Ingredients: 2 Tbsps allspice berries; 1 Tbsp ancho chile powder; 2 Tbsps black peppercorns; 1 Tbsp chipotle powder; 237 milliliters cilantro leaves; 2 inches cinnamon stick, broken; 1 teaspoons cumin seeds; 1 Tbsp cumin seeds; 1 large (large) egg yolk; 4 cloves (large) garlic, unpeeled; 59 milliliters kosher salt; 3 Tbsps fresh lime juice; 1 large (large) poblano; 1 rib bone-in rib eye steak, about 1 1/2 inches thick; 40 servings Salt; 1 serrano or jalapeño, chopped; 59 milliliters sugar; 2 Tbsps sweet paprika; 118 milliliters vegetable oil, plus more for grilling; 7 cloves (whole) cloves

Latin Grilled Rib Eye Steak with Green Chile Aioli

Latin Grilled Rib Eye Steak with Green Chile Aioli is a gluten free and dairy free recipe with 40 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 3g of fat, and a total of 38 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. 1 person found this recipe to be scrumptious and satisfying. If you have poblano, ancho chile powder, peppercorns, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon and cloves over moderately high heat until fragrant.

Ingredients you will need

Cumin Seeds

Peppercorns

Allspice

Cinnamon

Clove

Toast

Equipment you will use

Frying Pan

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, salt and sugar.

Ingredients you will need

Chipotle Chiles

Paprika

Sugar

Salt

Equipment you will use

Bowl

Sprinkle 2 tablespoons of the adobo rub all over the rib eye and let stand at room temperature for 30 minutes.

Ingredients you will need

Ribeye Steak

Dry Seasoning Rub

Preheat the oven to 35

Equipment you will use

Oven

Wrap the garlic in foil and bake for about 30 minutes, until soft.

Ingredients you will need

Garlic

Wrap

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Transfer to a blender. Squeeze the soft garlic cloves from their skins into the blender.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

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.

Ingredients you will need

Lime Juice

Cilantro

Egg Yolk

Cumin

Salt

Cooking Oil

Light a grill. Oil the grate. Grill the steak over moderately high heat for 6 minutes per side, until charred outside and medium-rare within.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Grill

Let the steak rest for 5 minutes. Slice and serve with the aioli.

Ingredients you will need

Aioli

Steak

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Flora Springs Napa Valley Merlot

Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.