Photo: Jerk Rubbed Rib-Eye with Green Papaya Relish Recipe
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
Directions
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.
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.
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By cbowers80_11911723
bethany, WV
on June 12, 2009
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NIgel obviously didn't want to disclose the ratio of the various ingredients mentioned in the episode, and I'm delighted he didn't...that's what's fun about improving your culinary skills. Try making jerk steak as often as Nigel has and eventually you'll come up w/ a rub and sauce w/ ratios strikingly similar to his based on the information he provided both directly by telling you and from what you can obtain by checking out what he puts in the processor (if you DVR'd the episode then let your palate tell you the perfect balance found on my travels through Jamaica. While Bobby loses most of the Throwdowns I've watched, it's evident by the number of folks they interview during the taste test that he's a culinary polymath, able to please palates the world over.
By clman_11843247
Westwego, LA
on June 04, 2009
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Absolutely delicious. Finally got a "delicious" from 2 neighbors I've been trying too impress. And that was without the sauce.
By ccorcoran_6105106
Oxnard, CA
on May 14, 2009
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OK, so the recipe can be found online with a google search for ripe's jerk ribeye. Yes, it calls for 3/4 cup allspice, and yes, that would cost a ton, unless you shop at smart and final or costco. I got 2 cups worth for about 3$ from smart and final. The scotch bonnet is IMPOSSIBLE to find, and the ajicito is even harder. I substituted 1 1/2 habaneros, seeds removed. YU-MMY!!!! The steaks are marinating in the fridge right now, but the paste was definately jerk and definately great! I will let you all know how the relish turns out and how the steak fares as well. Leave it to Flay to make your mouth water. .. . Oh, and if you want the perfect mojito to accompany this dish, check out emeril's mojito, the one with the 16 slices of lime, this is the best people, simply the best!
Read all 26 reviews