Jerk Beef Steak with Rice & Beans, Pineapple Hot Sauce and Salsa

Ingredients

Here are the following ingredients:

Jerk Steaks

• 1¼ cups (300 mL) jerk seasoning paste
• ½ cup (125 mL) pineapple juice
• ¼ cup (60 mL) minced ginger
• ¼ cup (60 mL) canola oil
• ¼ cup (60 mL) dark rum
• 16 Flat Iron Steak, about 6 oz (175 g) each

Pineapple Hot Sauce

• 1 cup (250 mL) pineapple juice
• ½ cup (125 mL) brown sugar
• ½ cup (125 mL) carrot juice
• ¼ cup (60 mL) apple cider vinegar
• ¼ cup (60 mL) habanero hot sauce
• 2 tbsp (30 mL) minced ginger
• 2 tbsp (30 mL) minced ginger

Beans

• ½ cup (125 mL) canola oil
• 1 cup (250 mL) chopped green onion
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) minced ginger
• 4 tsp (20 mL) dried thyme leaves
• 8 cups (2 L) drained and rinsed canned black-eyed peas
• 3 cups (750 mL) coconut milk
• ¼ cup (60 mL) liquid chicken bouillon base
• ¼ cup (60 mL) hot sauce
• ¼ cup (60 mL) soy sauce
• 2 tsp (10 mL) kosher salt
• ½ tsp (2 mL) freshly ground black pepper

Pineapple Salsa

• 1 lb (500 g) finely chopped fresh pineapple, about 3 cups (750 mL)
• 6 oz (175 g) finely chopped red bell pepper, about 1 cup (250 mL)
• 2 oz (60 g) finely chopped red onion, about ½ cup (125 mL)
• 2 tbsp (30 mL) honey
• 1 tbsp (15 mL) lime zest
• 2 tbsp (30 mL) lime juice
• 1 tbsp (15 mL) white vinegar
• ½ tsp (2 mL) kosher salt
• 1 cup (250 mL) finely chopped fresh cilantro

Service

• 32 green onions, trimmed
• 16 cups (4 L) cooked long grain white rice
• 16 lime wedges

Preparation

1. Jerk Steaks: Whisk jerk paste with pineapple juice, ginger, oil and rum. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Pineapple Hot Sauce: Combine pineapple juice, brown sugar, carrot juice, vinegar, hot sauce, ginger and salt; bring to a boil. Simmer for 20 to 25 minutes or until sugar dissolves and sauce has reduced slightly. Cool, cover and refrigerate.  
3. Beans: Heat oil in large skillet set over medium heat. Sauté green onion, garlic, ginger and thyme until fragrant.
4. Add black-eyed peas, coconut milk, chicken base, hot sauce, soy sauce, salt and pepper; bring to a boil. Simmer for 10 minutes or until flavourful and thickened. Cool, cover and refrigerate.  
5. Pineapple Salsa: Stir pineapple with red pepper and red onion. Whisk honey with lime juice, lime zest, white vinegar and salt; pour over pineapple mixture and stir to combine. Cover and refrigerate.
6. Just before service: Stir cilantro into Pineapple Salsa.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Grill 2 green onions just until softened and grill-marked.
3. Warm ½ cup (125 mL) bean mixture with 1 cup (250 mL) cooked rice in skillet until heated through.
4. Plate steak with ⅓ cup (75 mL) Pineapple Salsa, grilled green onions and rice and beans. Serve with 2 tbsp (30 mL) Pineapple Hot Sauce and lime wedge.

Beef Cuts