Jerk Steaks with Cornslaw

Name: Jerk Steaks with Cornslaw
Total time: 45
Yield: 4
Ingredients: 800 g Steak; 50 g Arugula; 2 Carrots; 200 g Red cabbage; 3 ears Corn; Lemon juice; Lemon zest; 8 g Fresh parsley; 2 cloves Garlic; .5 tsp Cinnamon; 1 tsp Dried thyme; .5 tsp Ginger powder; .5 tsp Chili powder; 1 tsp Allspice; 75 g Mayonnaise; 2 tbsp Olive oil; 1 tbsp Brown sugar; 2 tbsp Worcestershire sauce

500 calories

45 minutes

Servings:

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Ingredients

Instructions

Nutrition

800 g	Steak
50 g	Arugula
2	Carrots
200 g	Red cabbage
3 ears	Corn
	Lemon juice
	Lemon zest
8 g	Fresh parsley
2 cloves	Garlic
.5 tsp	Cinnamon
1 tsp	Dried thyme
.5 tsp	Ginger powder
.5 tsp	Chili powder
1 tsp	Allspice
75 g	Mayonnaise
2 tbsp	Olive oil
1 tbsp	Brown sugar
2 tbsp	Worcestershire sauce

To make the jerk marinade, combine all the marinade ingredients, (worcestershire, oil, garlic, sugar, spices), 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.
Meanwhile, 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.
Combine with remaining cornslaw ingredients (mayonnaise, cabbage, carrots, parsley, lemon juice, lemon zest), then season and set aside.
Preheat a chargrill or barbecue to high. Cook the steaks for 2 1/2 minutes each side for medium or until cooked to your liking. Remove from heat and rest, loosely covered in foil, for 5 minutes. Thinly slice the steaks, then serve with cornslaw and garnish with rocket leaves.

Cuisines: Caribbean, North American

Courses: Dinner, Lunch

Diets: Healthy

Tags: BBQ

Fat: 27.8g

Saturates: 5.2g

Sugars: 8.5g

Protein: 48.5g

Carbs: 18.2g

Fiber: 3.3g

41.7%

Calories

18.4%

Carbs

57.1%

Protein

69.5%

Fat

13.2%

Fiber