CARIBBEAN JERK STEAK WITH ROASTED ZUCCHINI AND COCONUT RICE
So it's only December and you already have the winter blues? Use your taste buds to jet away to a warmer locale: the Caribbean. Tender steaks are cooked in tangy jerk sauce and paired with roasted zucchini. Served atop fluffy coconut rice, this meal will whisk you away to a place where the only cold you have to worry about is the ice cubes in your drink.
Provided by Chef Scott Gorsky
Time 40m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut on an angle into 1/4" slices. Rinse steaks, pat dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. 2 Cook the Rice Bring a medium pot with rice, coconut milk, 3/4 cup water, white portions of green onions, and 1/2 tsp. salt to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Let rest 5 minutes, fluff grains with a fork, and keep warm. Some coconut fat may be left near surface of rice; stir gently to reincorporate for creamy rice. While rice cooks, roast zucchini. 3 Roast the Zucchini Place zucchini on prepared baking sheet. Drizzle with 1 tsp. olive oil, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat and spread into a single layer. Bake until very tender and slightly browned, 16-18 minutes. While zucchini cooks, sear steaks. 4 Start the Steak Heat a medium non-stick pan over medium-high heat. Add 1/2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. 5 Finish the Steak Add jerk sauce and 2 Tbsp. water to pan and flip steaks a couple times to coat with sauce, 30 seconds to 1 minute. Incorporating a little water into sauce prevents it from reducing too quickly and burning. Remove steaks and sauce from pan and let rest 5 minutes before serving. 6 Plate the Dish Place serving of rice and zucchini on a plate and garnish with green portions of green onions. Serve steak next to vegetables. Spoon jerk sauce over steak.
Nutrition Facts :
CARIBBEAN JERK STYLE STEAKS
The homemade jerk marinade with chilli, garlic, rum and all spice gives a real kick to rump, sirloin or rib eye steaks. Perfect for the barbecue.
Provided by Simply Beef and Lamb
Categories entree
Time 27m
Yield 4
Number Of Ingredients 10
Steps:
- Place the marinade ingredients into a food processor or blender and whizz together to form a smooth paste. Spoon the marinade into a shallow dish and coat the steaks on both sides. Cover and marinate in the refrigerator for up to 1 hour, or overnight for extra flavour. Cook the steaks according to your preference on a prepared barbecue or preheated moderate grill. Serve the steaks with a pasta salad and crusty bread.
Nutrition Facts : Calories 385, Fat 18.5g
JAMAICAN JERK FLANK STEAK
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
- In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
- Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.
JERK SEASONED STEAK
Bring the Caribbean to your back yard! Use my Jamaican Jerk Seasoning Recipe #156341 mixture or store bought prepared jerk seasoning. Kicked up steak!
Provided by Rita1652
Categories Steak
Time 11m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse steaks and pat dry. Let steak sit at room temperature for 20 minutes. Sprinkle lightly all over olive oil.
- Spread jerk seasoning over both sides of steak.
- Lay steaks on grill 4 to 6 inches above heat; close lid on gas barbecue. Cook until done to your liking, 4-6 minutes for medium-rare, turning once with a wide spatula or tongs halfway through cooking.
- Transfer to a board or platter and let rest about 5-10 minutes before serving. To allow the juices to redistribute.
Nutrition Facts : Calories 386.1, Fat 27.6, SaturatedFat 11, Cholesterol 114, Sodium 90.2, Protein 32.4
CARIBBEAN GRILLED RIBEYES
I made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. -De'Lawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 762 calories, Fat 54g fat (22g saturated fat), Cholesterol 202mg cholesterol, Sodium 442mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 61g protein.
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