Infuse South American vibes into these juicy ribeye steaks dusted with a mix of spices and slightly sweet, peppery annatto paste. Plate it with a cool cucumber chimichurri, chard sweet potato wedges and vinegar cherry tomatoes for a truly memorable meal.
.Ingredients:
Brazilian ribeye
4 Chairman’s Reserve® ribeye steaks (about 12 oz each)
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground fennel seed
½ teaspoon ground cinnamon
1 tablespoon annatto paste
2 teaspoons olive oil
4 tablespoons Cucumber Chimichurri, recipe below
Cucumber Chimichurri
1 cup cilantro leaves, chopped
1 cup parsley leaves, chopped
1 tablespoon lime zest
1 tablespoon lime juice
2 teaspoons red peppercorns
1 teaspoon minced garlic
1 teaspoon minced shallot
½ teaspoon dried oregano
½ teaspoon kosher salt
½ cup olive oil
2 oz English cucumber
Vinegar Cherry Tomatoes
16 oz cherry tomatoes, cut in half
¾ teaspoon minced shallot
¼ teaspoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 tablespoon tarragon vinegar
1 ½ teaspoons olive oil
2 teaspoons chopped basil
Charred Sweet Potato Wedges
18 oz sweet potatoes
1 teaspoon olive oil
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon ground coriander
¼ teaspoon cayenne
1 ½ teaspoons honey
4 cilantro sprigs
Directions:
Brazilian ribeye
- Preheat grill to high.
- Pat steaks dry; trim any unwanted fat or connective tissue.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, fennel, cinnamon and annatto paste. (If annatto paste is firm, use a microplane to shave it into fine particles.)
- Rub steaks with olive oil and seasonings.
- Grill steaks for 4 to 6 minutes on each side or until an internal temperature of 125°F.
- Remove steaks from grill; let steaks stand 5 minutes before serving.
- Serve steaks with Cucumber Chimichurri.
Cucumber Chimichurri
- In a small mixing bowl, combine all ingredients except cucumber.
- Peel and deseed cucumber; cut it into small pieces. Gently stir cucumber into chimichurri; serve immediately.
Vinegar Cherry Tomatoes
- In a medium bowl, gently toss tomatoes with shallot, garlic, salt, pepper, vinegar and olive oil.
- Before serving, stir in basil and serve immediately.
Charred Sweet Potato Wedges
- Preheat the oven to 400°F.
- Cut sweet potatoes into thin wedges lengthwise.
- In a medium mixing bowl, toss sweet potatoes with olive oil.
- In a small bowl, combine garlic powder, onion powder, coriander and cayenne. Add dry seasonings to sweet potatoes and toss together.
- Add honey and toss until well coated.
- Transfer potato wedges to an oven-safe sheet pan lined with parchment paper.
- Roast sweet potatoes for 17 to 20 minutes or until tender.
- Serve sweet potato wedges with a sprig of cilantro.
