Rib steak with adobo rub, chimichurri and sweet plantains

Prepare the adobo rub by combining all the ingredients in a large bowl or on a platter. Dip each rib steak in the adobo rub and coat both sides evenly, allowing marinating at least one hour before cooking. Keep refrigerated till needed. The rib steak may be grilled or pan roasted for maximum flavor.

Combine all the chimichurri ingredients in a large bowl, mix well and set aside. Make the chimichurri well before cooking. It may be prepared 3 days in advance and kept refrigerated for up to a week.

Peel the plantains and slice horizontally into thin slices. Sauté the slices in hot oil at the final moments before cooking the steaks and serve with the finished rib steaks.

To cook the rib steaks: Preheat a skillet over medium heat for a minute before adding 1 tablespoon of olive oil. Season the adobo-coated rib steak with kosher salt and sear the first side for 3-4 minutes before turning to cook the second side. Cook till desired doneness. Grill outside using standard procedure. Allow the finished steaks to rest before serving.