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.
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.
Sprinkle 2 tablespoons of the adobo rub all over the rib eye and let stand at room temperature for 30 minutes.
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 6 minutes per side, until charred outside and medium-rare within.
Let the steak rest for 5 minutes. Slice and serve with the aioli.
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.