Adobo-rubbed Australian Ribeye

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