Eating In: Spice Market's Cilantro Lime Steak

Cooking Our Favorite Restaurant Dishes at Home

Gothamist has been intrigued with the up and down opinions of perpetually packed Spice Market. Some find it over-hyped, friends love it or hate it, and seemingly independent reviewers have given the restaurant unreliable reviews.

Here's our tip. If you can get in, just go.

First of all, Gothamist finds the atmosphere beyond fun. Indiana Jones in the bizaar scene fun. But most important, the food was great. A few dishes were good, but a few were excellent (that averages out as great, in a roundabout way). Take a perfectly seared steak, liberally coated with a thick green puree of cilantro and lime. The earthy and citrus flavors are an excellent counterpoint to the crispy yet buttery steak.

Gothamist had no idea how to make this dish, so we did the next best thing. We tried our best and experimented to find a version we liked. The Gothamist Recipe folds fresh yogurt into the cilantro lime puree, adding some thickness and mellowing the cilantro flavor a bit. Add paprika spiced roasted potatoes and a flavorful, well-marbled steak and you are in for a treat.

Gothamist was in the mood for a large, pricey prime aged ribeye to be shared for two. This would work well for two strip steaks, or even a marinated skirt or flank steak.

Ingredient Shopping List
Recipe serves two people.

1.5 – 2 lb prime aged boneless ribeye
Kosher salt and freshly ground pepper
Extra Virgin Olive Oil
1 large cloves garlic
1 head cilantro
2 limes
1 small fresh yogurt
1 bunch chives
1 handful arugula
1 package of sweet Spanish paprika
3 large Yukon gold potatoes

Estimated cost of ingredients: $40 at Fairway

Make the Potatoes

Place oven on 400.

Slice the potatoes into small wedges. Place in a pan and slightly sprinkle with paprika until each piece is lightly dusted. Season with salt and pepper. Drizzle with olive oil. Mix until incorporated.

Place the potatoes in the oven and roast for 20-25 minutes or until soft and golden brown.

Make the Cilantro Lime Puree

Take the leaves of a whole cilantro bunch from the lower, thicker stems. Chop about 1 tablespoon fresh ginger. Chop one clove garlic. Zest one whole lime with a vegetable peeler, careful not to remove the white pith. Cut ¾ of the chive bunch into two pieces, reserve 1/3 for another use. Rough chop arugula.

Add all of these ingredients to a food processor. Drizzle in a 1 second pour of olive oil into processor. Season with salt and pepper. Squeeze two limes into mixture. Puree until smooth and pasty. Add a couple of teaspoon of water or a little more olive oil to thin out if necessary. Taste and season as necessary. Add about three heaping tablespoons of yogurt and mix well to incorporate.

Sear and Roast Steak

Season your steak liberally on both sides with salt and pepper. Place a pan on high heat with just a touch of oil to coast the bottom of pan. When very hot, add the steak to pan. Sear on one side for about 3 minutes or until nice and charred. Flip and do the same for the other side.

Place the pan with the steak into the oven that is already at 400 degrees. Cook for about 6-8 minutes for medium rare ribeye, depending on thickness.

Place the steak on a cutting board and do not touch for at least 5 minutes to let the juices settle.

Place the juices on low heat and let reduce ¼ of the way and reserve. A touch of red wine here is helpful while reducing if available.

Finish the Dish

Serve the dish family style. Place the potatoes on a large plate in a heaping pile. Place the steak on the potatoes. Spoon the cilantro puree in a thin layer over the top of the entire steak. Pour the pan juices along the bottom of the plate and serve.