Ingredients
- 4 rib steaks
- 4 rib steaks
- 2 tablespoon ground ginger, garlic powder, onion powder, ground cumin, dark brown sugar, paprika, ancho chili powder and ground black pepper
- 2 tablespoon salt
- 2 tablespoon olive oil
- 4 rib steaks
- 2 tablespoon ground ginger, garlic powder, onion powder, ground cumin, dark brown sugar, paprika, ancho chili powder and ground black pepper
- 2 tablespoon salt
- 2 tablespoon olive oil
- 1/2 cup olive oil
- 3 tablespoon white vinegar
- 2 tablespoon jalapeno peppers
- 1 bunch flat leaf parsley
- 3 tablespoon cilantro
- 1 clove garlic
- 1 clove bay leaf
- 1 clove sea salt
- 2 clove plantains
Preparation
Baking Directions:
Prepare the adobo rub by combining all the ingredients in a large bowl or on a platter.
Dip each rib steak in the adobo rub and coat both sides evenly, allowing marinating at least one hour before cooking.
Keep refrigerated till needed.
The rib steak may be grilled or pan roasted for maximum flavor.
Combine all the chimichurri ingredients in a large bowl, mix well and set aside.
Make the chimichurri well before cooking.
It may be prepared 3 days in advance and kept refrigerated for up to a week.
Peel the plantains and slice horizontally into thin slices.
Sauté the slices in hot oil at the final moments before cooking the steaks and serve with the finished rib steaks.
To cook the rib steaks: Preheat a skillet over medium heat for a minute before adding 1 tablespoon of olive oil.
Season the adobo-coated rib steak with kosher salt and sear the first side for 3-4 minutes before turning to cook the second side.
Cook till desired doneness.
Grill outside using standard procedure.
Allow the finished steaks to rest before serving.
Serving Directions:
Serve by slicing the steaks into thin slices, place on a platter with fried plantains and drizzle chimichurri sauce over the beef.
Serve slices of tomato, onion and watercress as a side dish, if desired.
