Ribeye con Cebollitas Recipe
For Aarón's Adobo:
For salsa verde:
Make salsa verde first before cooking steak (recipe below). When lighting the grill, take steak out for about 30-40 minutes to let it temper so it is not cold when grilling.
Light a charcoal or gas grill. If charcoal, move most of the coals to one side so there is direct and indirect heat. If using gas, put one side on high or medium high and the other on medium low. Take the steak and rub with oil, season with adobo and kosher salt. Sear over direct heat for about 3 to 4 minutes on each side. Transfer to indirect heat for 3-4 minutes on each side for medium rare, 15-17 minutes total. Temperatures for desired cook on steak using meat thermometer:
Rare: 120-125 degrees
Medium Rare: 125-130 degrees
Medium: 135-140 degrees
Medium Well: 145–150 degrees
Well: 155 degrees or above.
Let the steak rest for at least 10 minutes. Note that the steak will go up about 5 degrees after resting. Resting is important as it locks in all the delicious juices and flavors. While steak is resting, take your green onions and drizzle with oil, adobo and salt and put directly on the grill. You want to get them lightly charred which takes about 2-3 minutes on each side. Put halved limes directly on grill at the same time, about 2-3 minutes. Once everything is off the grill, squeeze 1 lime on onions.
Slice steak on wooden cutting board on a bias. Drizzle with salsa verde, flaky salt, put onions on the side and squeeze final charred lime over everything. Serve immediately.
Seed and devein the chiles, tear into small pieces and toast in a skillet with the cumin, coriander, fennel and mustard seeds for about 2 minutes over medium heat until slightly smoking. Let cool on a sheet pan and then grind until smooth. In a mixing bowl add ground seeds and chilies to the onion powder, garlic powder, Mexican oregano and pimenton. Mix well and store covered in dry area.
Rinse capers in cold water, then drain. Using a mortar and pestle, smash the capers with garlic and 2 Tbsp. of olive oil until smooth. Transfer to a large bowl. Add the herbs, diced Fresno chiles and remaining olive oil. Season with sea salt.
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