Bobby Flays Jerk Rubbed Rib Eye with Green OnionHabanero Sauce

22 ingredients
12 steps

Ingredients

  • 1 large red onion, coarsely chopped
  • 4 green onions (white and green parts), coarsely chopped
  • 2 to 3 Scotch bonnet or habanero chiles, to taste, coarsely chopped
  • 1 (3-inch) piece fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic
  • 3 tablespoons fresh thyme leaves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 2 tablespoons clover honey
  • Kosher salt and freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 1/4 cup canola oil
  • 2 (16-ounce) boneless rib-eye steaks, each 1 1/2 inches thick
  • Green OnionHabanero Sauce (recipe follows)
  • 1/2 cup olive oil
  • 8 green onions (green and pale green parts), chopped
  • 1/4 habanero chile
  • 2 cloves garlic
  • 1/2 cup chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper

Directions

  1. 1
    Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).
  2. 2
    Remove the steaks from the refrigerator 30 minutes before grilling.
  3. 3
    Heat a grill to medium-high or a grill pan over medium-high heat.
  4. 4
    Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub.
  5. 5
    Grill until they are golden brown and the rub has formed a crust, about 5 minutes.
  6. 6
    Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes.
  7. 7
    Remove the steaks from the grill and let rest for 5 minutes before slicing.
  8. 8
    Top each serving with some of the Green OnionHabanero Sauce.
  9. 9
    Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth.
  10. 10
    The mixture should have the texture of a slightly thin pesto.
  11. 11
    If it is too thick, add water, a tablespoon at a time, and process.
  12. 12
    Season with salt and pepper.

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