Ingredients
2 tbsp. allspice berries
2 tbsp. black peppercorns
1 tbsp. cumin seeds
1 stick cinnamon
7 whole cloves
2 tbsp. sweet paprika
1 tbsp. chipotle powder
1 tbsp. ancho chile powder
1/4 c. kosher salt
1/4 c. sugar
1 1/4 lb. bone-in rib eye steak
4 large cloves garlic
1 large poblano
3 tbsp. fresh lime juice
1 large egg yolk
1 serrano or jalapeño
1/2 tsp. cumin seeds
1 c. Cilantro leaves
1/2 c. vegetable oil
vegetable oil
salt
Preparation
Step 1In 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.Step 2Preheat the oven to 350 degrees F. Wrap the garlic in foil and bake for about 30 minutes, until soft.Step 3Over 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 purée. With the machine on, slowly pour in the 1/2 cup of oil until emulsified. Season with salt.Step 4Light 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
