Brazilian seasoned ribeye

Ingredients

• 4 Chairman’s Reserve ® ribeye steaks (about 12 oz each)
• 2 teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground fennel seed
• ½ teaspoon ground cinnamon
• 1 tablespoon annatto paste
• 2 teaspoons olive oil
• 4 tablespoons Cucumber Chimichurri, recipe below
• 1 cup cilantro leaves, chopped
• 1 cup parsley leaves, chopped
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 2 teaspoons red peppercorns
• 1 teaspoon minced garlic
• 1 teaspoon minced shallot
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ cup olive oil
• 2 oz English cucumber
• 16 oz cherry tomatoes, cut in half
• ¾ teaspoon minced shallot
• ¼ teaspoon minced garlic
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper
• 1 tablespoon tarragon vinegar
• 1 ½ teaspoons olive oil
• 2 teaspoons chopped basil
• 18 oz sweet potatoes
• 1 teaspoon olive oil
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon ground coriander
• ¼ teaspoon cayenne
• 1 ½ teaspoons honey
• 4 cilantro sprigs