Ingredients:
- 1 medium red onion, coarsely chopped
- 4 green onion, coarsely chopped
- 1/2 to 1 habanero or Scotch bonnet chile, coarsely chopped
- 1 (2-inch) piece fresh ginger, coarsely chopped
- 2 cloves garlic
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Salt and freshly ground black pepper
- 1/2 cup canola oil
- 2 (1-pound, 2-inch thick) boneless rib-eye steaks
- 1 recipe Green Papaya Relish, recipe follows
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Preparation: Combine red and green onion, habanero, ginger, garlic, thyme,
cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and
oil in a food processor and process to a thin paste.
Heat the grill or grill pan to high.
Remove the steaks from the refrigerator 20 minutes before
grilling. Season rib-eye on both sides with salt and pepper. Rub both
sides of each steak with the wet rub and place on the grill. Grill
until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip
the steak over, reduce the heat to medium. Baste steaks with the rub
and continue cooking to medium-rare doneness. Remove the steaks from
the grill and let rest for 5 minutes before slicing. Top the slices
with some of the relish.
Green Papaya Relish
- 2 tablespoons honey
- 2 limes, juiced
- 2 tablespoons rice wine vinegar
- 2 teaspoons sugar
- 2 green papayas, seeded and cubed
- 1/2 large cucumber, cubed
- 1 small red bell pepper, thinly sliced
- Chopped fresh cilantro leaves
- Chopped fresh mint leaves
- Salt and freshly ground black pepper
Stir together the honey, lime juice, vinegar and sugar until the
sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell
pepper, cilantro and mint and mix until combined, season with salt and
pepper. Let sit at room temperature for at least 15 minutes before
serving. |
