Nigel Spences Ripes Big Ass Jerk Rib-Eye Steak with Chadon Beni Sauce

• 5 cloves garlic
• 1/2 cup coarsely chopped green onions (white and green parts)
• 1/2 cup whole ajicito peppers (optional)
• 1/2 Scotch bonnet pepper
• 1/4 cup fresh thyme leaves
• 1 teaspoon chopped fresh ginger
• 1/3 cup ground allspice
• 1/3 cup firmly packed dark brown sugar
• 1/4 cup kosher salt
• 2 tablespoons freshly ground black pepper, plus more to taste
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup vegetable oil
• 4 (1-pound) boneless rib-eye steaks, each about 1 1/4 inches thick
• Chadon Beni Sauce (recipe follows)
• 1 cup densely packed fresh chadon beni (see Note) or cilantro leaves
• 3/4 cup loosely packed fresh flat-leaf parsley leaves
• 1 cup fresh lime juice, or more if needed
• 1/2 Scotch bonnet pepper
• 1/4 cup chopped green onions (white and green parts)
• 6 cloves garlic
• 1 tablespoon kosher salt

1. To make the rub, put the garlic cloves, green onions, ajicito (if desired), Scotch bonnet, and thyme in a food processor and pulse to make a paste.
2. Add the ginger, allspice, brown sugar, 1/4 cup salt, 2 tablespoons black pepper, the white pepper, and the nutmeg and cinnamon.
3. Pulse to incorporate.
4. With the processor running, slowly stream in the vegetable oil, processing until the mixture is almost smooth.
5. Season one side of the steaks generously with salt and pepper.
6. Flip the steaks over and smear each one with about 2 tablespoons jerk rub.
7. Cover and refrigerate for 1 or up to 24 hours.
8. Remove the steaks from the refrigerator 30 minutes before cooking.
9. Preheat a grill to high or a grill pan over high heat.
10. Place the steaks, rub side down, on the grill and cook for 7 minutes; the rub should form a nice crust.
11. Flip and cook for about 6 more minutes for medium-rare.
12. Let rest off the heat for 10 minutes.
13. Top with Chadon Beni Sauce, and serve.
14. Combine all the ingredients in a blender and puree until smooth.
15. Add a little extra lime juice if the puree is too thick to pour.

garlic, green onions, ajicito peppers, scotch, thyme, fresh ginger, ground allspice, brown sugar, kosher salt, freshly ground black pepper, ground white pepper, ground nutmeg, ground cinnamon, vegetable oil, beni, parsley, lime juice, scotch, green onions, garlic, kosher salt

Taken from www.epicurious.com/recipes/food/views/nigel-spence-s-ripe-s-big-ass-jerk-rib-eye-steak-with-chadon-beni-sauce-375878 (may not work)