Brighten up your dinner with some jerk steaks and a side of freshly made cornslaw.
Ingredients
- 2 tbs Worcestershire sauce
- 2 tbs extra virgin olive oil
- 1 tbs brown sugar
- 2 garlic cloves, crushed
- 1 tsp ground allspice
- 1/2 tsp chilli powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 tsp dried thyme leaves
- 4 x 200g beef rump steaks
- Rocket leaves, to serve
Cornslaw
- 3 corn cobs, husks removed
- 1/4 cup (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
Method
- Step 1To make the jerk marinade, combine all the ingredients, except the steak and rocket leaves, in a bowl. Season with salt and stir to combine. Add the steaks and turn to coat. Cover and set aside for at least 30 minutes to marinate.
- Step 2Meanwhile, for the cornslaw, cook the corn cobs in a saucepan of boiling water for 5 minutes or until kernels are tender, then drain and refresh in cold water. Pat dry with paper towel and slice off kernels.
- Step 3Combine with remaining cornslaw ingredients, then season and set aside.
- Step 4Preheat a chargrill or barbecue to high.
- Step 5Cook the steaks for 2 1/2 minutes each side for medium or until cooked to your liking.
- Step 6Remove from heat and rest, loosely covered in foil, for 5 minutes.
- Step 7Thinly slice the steaks, then serve with cornslaw and garnish with rocket leaves.
- High protein
- Low carb
- Lower gi
Nutrition
2698 kj
Energy
27.2g
Fat Total
6.8g
Saturated Fat
5.2g
Fibre
65.7g
Protein
184mg
Cholesterol
425mg
Sodium
14g
Carbs (sugar)
35.8g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au
0