Caribbean Spiced Rubbed Rib Eye with Pineapple Salsa from Rare Steakhouse

By Chef Aryeh Goldenson
Rare Steakhouse, Miami

Serves 6

Spice Rubbed Steak:
6 – 12 ounces rib eye steaks
2 ounces cumin
1 tablespoon cinnamon
2 ounces ginger
1 ounces paprika
1 ounce salt
1 ounce black pepper
2 ounces garlic powder

Pineapple Salsa:
1 large pineapple, diced
½ large red onion, finely chopped
1 red pepper, diced
1 seeded jalapeno, minced
¼ cup finely chopped cilantro
¼ cup chopped scallions
¼ cup red wine vinegar
¼ cup white sugar
Salt and pepper to taste

Combine all spices in a bowl and sprinkle liberally over the steaks on both sides. Place in the refrigerator to marinate for 2-4 hours to let the spices infuse the meat. Then grill over a hot fire to desired temperature 5 minutes per side for medium-rare.

Plate and then top with pineapple salsa.

For Salsa: Combine all the ingredients and let rest in the fridge for the flavors to meld for at least 2 hours until service.

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