Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.

　　

Ingredients

serves 6

　　1 1/4 teaspoons whole cumin seeds

　　1/4 cup minced garlic (about 6 cloves)

　　1 fresh serrano chile, seeded and minced (about 1 tablespoon plus 1 teaspoon)

　　Coarse salt

　　1/2 cup olive oil

　　3 tablespoons fresh orange juice, plus 2 tablespoons finely grated orange zest (about 2 oranges)

　　3 tablespoons fresh lime juice (2 to 3 limes)

　　2 tablespoons fresh lemon juice

　　3/4 cup chopped fresh flat-leaf parsley

　　Freshly ground pepper

　　6 beef rib chop steaks (each about 12 ounces and 1 inch thick)

　　

Step 1

Make the mojo sauce: Toast the cumin seeds in a dry small skillet over high heat, swirling the pan occasionally, until fragrant, about 1 minute. Grind the cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until the mixture forms a coarse paste. Transfer to a small bowl.

　　

Step 2

Heat the oil in a small saucepan over medium heat. Pour over the chile mixture. Let cool completely. Stir in the juices, orange zest, and parsley; season with pepper. The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).

　　

Step 3

Heat the grill to medium (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.