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

Serves 4–6





  • 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







  1. 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. 




  2. 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).