Adobo Ribeye

Australian Ribeye, White Leek, Mashwi Salad

Chef Einat Admony of Balaboosta | New York

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Adapted by StarChefs | July 2022

INGREDIENTS:

White Leek Purée:
2 leeks, tops removed
2 tablespoons blended oil
Salt

Mashwi Salad:
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 jalapeño
2 roma tomatoes, halved
½ red onion, quartered
1 Japanese eggplant, charred and flesh scooped
1 clove garlic, minced
1 tablespoon parsley, roughly chopped
Lemon juice
Salt

To Assemble and Serve:
1 Australian ribeye
Adobo rub
Salt

METHOD:

For the White Leek Purée:
Slice leeks in half lengthwise, then cut into ½-inch pieces. In a bowl of cool water, rinse sliced leeks, separating them into layers. Dump water, then rinse once more with fresh water. In a sauté pan over medium flame, heat blended oil. Add leeks, and sweat until soft. Transfer leeks to a blender. Add 1 cup water and 2 to 4 pinches salt; blend until smooth. Pass through a fine mesh strainer into a nonreactive container. Reserve.

For the Mashwi Salad:
Over an open flame, char the peppers, tomatoes, onion, and eggplant. Remove skins, seeds, and stems from the peppers and eggplant. Brunoise the jalapeño and dice the bell peppers, tomatoes, onion, and eggplant. In a mixing bowl, combine the chopped vegetables, garlic, and parsley. Season with lemon juice and salt. Set aside.

To Assemble and Serve:
Heat oven to 400℉. Rub ribeye with adobo rub. Over an open-flame grill or in a very-hot cast iron pan, sear steak. Transfer steak to a sheet and place in the oven. Bake 5 to 10 minutes. Place steak on a cooling rack and let rest 5 to 10 minutes. Slice steak as desired, then lightly season with salt. On a serving plate, place a large spoonful of warmed White Leek Purée. Top with steak, then add Mashwi Salad on the side.

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