Jerk Steaks with Cornslaw

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

500 calories

45 minutes

Servings:

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Ingredients

Instructions

Nutrition

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

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, Beef

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