Ingredients

serves 4

　　1 large red onion, coarsely chopped

　　4 green onions (white and green parts), coarsely chopped

　　2 to 3 Scotch bonnet or habanero chiles, to taste, coarsely chopped

　　1 (3-inch) piece fresh ginger, peeled and coarsely chopped

　　6 cloves garlic

　　3 tablespoons fresh thyme leaves

　　2 teaspoons ground cinnamon

　　2 teaspoons ground allspice

　　1 teaspoon ground cloves

　　2 tablespoons clover honey

　　Kosher salt and freshly ground black pepper

　　1/4 cup fresh lime juice

　　1/4 cup canola oil

　　2 (16-ounce) boneless rib-eye steaks, each 1 1/2 inches thick

　　Green Onion–Habanero Sauce (recipe follows)

　　

Green Onion–Habanero Sauce

1/2 cup olive oil

　　8 green onions (green and pale green parts), chopped

　　1/4 habanero chile

　　2 cloves garlic

　　1/2 cup chopped fresh cilantro leaves

　　Juice of 1 lime

　　Kosher salt and freshly ground black pepper

　　

Step 1

Combine the red and green onions, chiles, ginger, garlic, thyme, cinnamon, allspice, cloves, honey, 2 teaspoons salt, 1/2 teaspoon pepper, the lime juice, and the oil in a food processor and process until almost smooth (it should be just a little chunky).

　　

Step 2

Remove the steaks from the refrigerator 30 minutes before grilling.

　　

Step 3

Heat a grill to medium-high or a grill pan over medium-high heat.

　　

Step 4

Season the steaks on both sides with salt and pepper, and rub on both sides with the wet rub. Grill until they are golden brown and the rub has formed a crust, about 5 minutes. Flip the steaks over, reduce the heat to medium, close the cover (if using a grill), and continue cooking to medium-rare, about 7 minutes. Remove the steaks from the grill and let rest for 5 minutes before slicing.

　　

Step 5

Top each serving with some of the Green Onion–Habanero Sauce.

　　

Green Onion–Habanero Sauce

Step 6

Combine the oil, green onions, habanero, garlic, cilantro, and lime juice in a food processor and process until smooth. The mixture should have the texture of a slightly thin pesto. If it is too thick, add water, a tablespoon at a time, and process. Season with salt and pepper.

　　Bobby Flay's Throwdown!