Bobby Flay’s Jerk Rubbed Rib Eye with Green Onion–Habanero Sauce

Name: Bobby Flay’s Jerk Rubbed Rib Eye with Green Onion–Habanero Sauce
Yield: serves 4
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 Onion–Habanero 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

December 9, 2011

Recipe information

Yield
serves 4

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 Onion–Habanero Sauce (recipe follows)

Green Onion–Habanero Sauce

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

Preparation

Step 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).
Step 2
Remove the steaks from the refrigerator 30 minutes before grilling.
Step 3
Heat a grill to medium-high or a grill pan over medium-high heat.
Step 4
Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. 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. Remove the steaks from the grill and let rest for 5 minutes before slicing.
Step 5
Top each serving with some of the Green Onion–Habanero Sauce.
Green Onion–Habanero Sauce
Step 6
Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.

Bobby Flay's Throwdown!

Recipe information

Ingredients

Green Onion–Habanero Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Green Onion–Habanero Sauce

Step 6

Recipe notes