From the Down the Earth article in August 2016 issue.
Jonathan Perno prepared the following menu using the garden’s late-summer bounty.
Charred Achiote Rib Eye
3 ounces of achiote paste (available in 8-ounce blocks in many grocery stores and Mexican markets)
Juice of 1 lime
2 cloves of garlic, minced
Cracked black pepper to taste
Salt to taste
Virgin olive oil for cooking
1–2 pounds rib eye steak
Crumble the achiote into a small mixing bowl. Add the remaining ingredients and mix until all is combined. Rub the marinade all over the steaks. Place them on a clean tray uncovered in the refrigerator 4–6 hours. Rest it at room temperature 15 minutes before grilling.
Lightly oil a clean grill and heat to hot. Drizzle the meat lightly with oil, season with salt and pepper, then cook on each side until charred. Place on a sheet tray lined with a cooling rack and set in a 375° F oven 8–10 minutes for medium rare. Allow meat to rest 5 minutes, slice, and serve with your favorite potato dish or pommes duchesse (recipe follows).