Rib Eye "3 chiles" with fava beans puree,eggplant, scalions and annato oil

I've been posting quite a bit of fish and seafood recipes so far; it's time for a chunk of cow, a man's meal... je jeje

You should start with the fava beans puree; use fresh or frozen ones if you can, even though dry ones will do as well.

Sautee the fresh beans with olive oil and a bit of garlic, onion, S&P.
Add a splash of white wine and/or stock.
Cook down and smash.
Reserve.

In a blender powder equal amounts of dry Guajillo, Ancho and Pasilla pepper, seeds and all.

Grab your thick rib eye ( one inche or more ), very lightly brush it with olive oil and coat it with the peppers mix.

While the meat rests toss yer scallions and the sliced eggplant with olive oil, coarse salt, cracked pepper and a bit of garlic and grill them.

Now, put the steak on the grill, 5 to 7 min  each side turning only once.
Don't pierced, don't smash it, just let it seat there on the grill at medium high heat...

When the baby is ready, rest it on a board , loosely covered wit aluminum and be strong; wait 8 to 10 min and then slice it across the grain in 1/4 inch thick slices.

Plate it like in the pic: fava beans puree on the bottom of the plate, and the steak and vegs all tossed together with the steak juices.

Drizzle with annato oil and serve.

NOTE : Annato  is sold in Latin markets under its  Spanish name : "ACHIOTE" ; if you cannot find annato oil, this is the easiest way to make it :

dissolve annato paste in olive oil over LOW heat...when the oil looks like it's beginning to fry shut the the heat off and let it sit there to cool down. Done.