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Jerk steaks with cornslaw
Jerk steaks with cornslaw
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Spice up your evening with jerk steak and zesty cornslaw.
Ingredients:
  • 48.80 gm Worcestershire sauce
  • 36.40 gm extra virgin olive oil
  • 16.00 gm brown sugar
  • 1 tsp ground allspice
  • 1/2 tsp chilli powder
  • 1.25 gm ground ginger
  • 1 tsp dried thyme leaves
  • 4 x 200g beef rump steaks
  • Rocket leaves, to serve
  • 3 corn cobs, husks removed
  • 75g mayonnaise
  • 1/4 red cabbage, thinly sliced
  • 2 carrots, peeled, cut into thin matchsticks
  • 1/2 bunch flat-leaf parsley leaves, chopped
  • 1 lemon, zested, juiced
Instructions:
  • Prepare the flavorful jerk marinade by mixing all ingredients, excluding the steak and arugula, in a bowl. Season with salt and mix well. Add the steaks and ensure they are well coated. Cover and let it marinate for a minimum of 30 minutes.
  • In a saucepan of boiling water, cook the corn cobs for 5 minutes until kernels are tender. Drain and refresh in cold water, then pat dry with paper towel and slice off kernels for the cornslaw.
  • Mix the remaining cornslaw ingredients together, season to taste, and set aside.
  • Heat up a chargrill or barbecue on high heat.
  • Sear the steaks for 2 1/2 minutes per side until they reach your desired doneness, preferably medium.
  • Let the dish sit, covered with foil, for 5 minutes off the heat before serving.
  • Slice the steaks thinly and serve alongside cornslaw, garnished with rocket leaves.

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