Latin Grilled Rib Eye Steak with Green Chile Aioli

Ingredients

• 2 tablespoons allspice 
• 1 tablespoon ancho chile powder 
• 2 tablespoons peppercorns black
• 1 tablespoon chipotle powder 
• 1 cup cilantro leaves 
• 1.5 inch cinnamon sticks 
• 0.5 teaspoon cumin seeds 
• 1 tablespoon cumin seeds 
• 1 large egg yolk (large)
• 4 cloves garlic unpeeled (large)
• 0.3 cup kosher salt 
• 3 tablespoons juice of lime fresh
• 1 large poblano (large)
• 1 rib eye steak bone-in thick
• 40 servings salt 
• 1  serrano chopped
• 0.3 cup sugar 
• 2 tablespoons paprika sweet
• 0.5 cup vegetable oil plus more for grilling
• 7 cloves cloves whole ()

Equipment

• bowl
• frying pan
• oven
• blender
• grill
• aluminum foil
• broiler

Directions

1. In a small skillet, toast the allspice, peppercorns, cumin seeds, cinnamon and cloves over moderately high heat until fragrant.
2. Transfer to a spice grinder and let cool completely. Grind to a powder and transfer to a small bowl. Stir in the paprika, chipotle and ancho powders, salt and sugar.
3. Sprinkle 2 tablespoons of the adobo rub all over the rib eye and let stand at room temperature for 30 minutes.
4. Preheat the oven to 35
5. Wrap the garlic in foil and bake for about 30 minutes, until soft.
6. Over an open flame or under a preheated broiler, roast the poblano until charred all over; let cool. Peel, seed and stem the poblano and coarsely chop it.
7. Transfer to a blender. Squeeze the soft garlic cloves from their skins into the blender.
8. Add the lime juice, egg yolk, serrano, cumin and cilantro and puree. With the machine on, slowly pour in the 1/2 cup of oil until emulsified. Season with salt.
9. Light a grill. Oil the grate. Grill the steak over moderately high heat for 6 minutes per side, until charred outside and medium-rare within.
10. Let the steak rest for 5 minutes. Slice and serve with the aioli.