Jamaica | Jerk Steaks with Pineapple Salsa
and seared plantains
Sweet and spicy flavors balance out all the elements of these Jamaican-inspired steaks with a sweet pineapple salsa. Smarts: Feel free to adjust the spice to your preference by seeding the jalapenos and adding more or less to your taste.
Jerk Seasoned Steaks:
- Steak, sirloin, flank or skirt - 1 1/2 lb
- Jerk seasoning - 1 Tbsp (sub Cajun seasoning)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Pineapple salsa (ingredients listed separately) - ~1/2 cup
- Onions, red - 1/4 , chopped
- Jalapenos (opt) - 1/2 , diced, seeded if you want less heat
- Pineapple cubes - 1 cup , diced
- Cilantro - 2 Tbsp , chopped
- Limes - 2 tsp , juice of
- Avocados - 1 , chopped
- Plantains, large - 3 , peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
- Oil, cooking - 2 Tbsp
- Prep steak - Combine jerk seasoning, salt and pepper. Rub steak on all sides with seasoning and tenderize steak with a fork. Let steak rest in seasoning for 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Onions / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
- Pineapple / Cilantro / Lime juice - Prep as directed. (Can be done up to 2 days ahead)
- Plantains - Peel and slice plantains.
- Make salsa - Chop avocados. Combine avocados with onions, jalapenos, pineapple, cilantro and lime juice. (Can be done up to 2 days ahead)
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- If making steak on grill: Heat grill to 500F / 260C degrees. Clean grates and brush with oil (for the steak). Place steak over direct heat. Sear for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If making steak on stovetop: Heat a grill pan or skillet over medium-high heat. Brush with cooking oil (for the steak) and add steak to heated oil. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with foil, and cook for another 2 to 3 minutes for medium-rare; another 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
- Set steak on a cutting board and cover with foil to keep warm. Let rest for 8 to 10 minutes.
- While steak rests, heat a nonstick pan over medium-high heat. Add cooking oil (for the plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.
- Slice steak and serve with pineapple salsa on top. Enjoy with plantains on the side!