Caribbean Steak With Plantains Recipes

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CARIBBEAN STEAK WITH GRILLED PLANTAINS AND COLESLAW RECIPE - (4.3/5)



Caribbean Steak with Grilled Plantains and Coleslaw Recipe - (4.3/5) image

Provided by HeatherS

Number Of Ingredients 13

1 bag coleslaw vegetable mix
3 green onions, sliced
2 tablespoon cider vinegar
4 teaspoon vegetable oil
1/2 teaspoon each salt and pepper
pinch granulated sugar
1 teaspoon chopped fresh thyme
1/2 teaspoon each ground allspice, and coriander
2 strip loin grilling steaks, (each about 340 g), trimmed and halved crosswise
1 tablespoon butter, melted
1 tablespoon brown sugar
1 tablespoon rum, optional
2 ripe plantains, peeled and thickly sliced

Steps:

  • In large bowl, combine coleslaw mix, green onions, cider vinegar, oil, half each of the salt and pepper, and the granulated sugar; set aside. In small bowl, stir together thyme, allspice, coriander and remaining salt and pepper; rub all over steaks. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to plate; keep warm. Meanwhile, mix together butter, brown sugar and rum (if using); brush all over plantains to coat. Arrange plantains on greased grill; close lid and grill, brushing with any remaining butter mixture and turning once, until golden and tender, about 6 minutes. Serve with steaks and coleslaw.

JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS



Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 2h45m

Yield 1 serving

Number Of Ingredients 25

1 (12-ounce) rib-eye steak
Jerk seasoning, recipe follows
Plantains, recipe follows
Collard Greens, recipe follows
1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Canola oil
1 ripe plantain
4 ounces butter
1/4 cup finely chopped fresh scallions
1/4 cup honey
1/4 cup finely chopped fresh parsley leaves
12 ounces fresh collard greens, coarsely chopped
1 tablespoon butter
1/4 cup finely diced onion
Crushed red pepper flakes
1/4 cup chicken stock
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat grill or grill pan on high heat.
  • Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
  • In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
  • Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
  • Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
  • In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

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