Caribbean Honey Jerk Beef with Paprika Fries and Bean and Carrot Salad

Caribbean Honey Jerk Beef with Paprika Fries and Bean and Carrot Salad

Time

Serves

2

Cuisine

Caribbean

Heat

Spicy

Dietary:

Gluten Free, Atkins, Diabetic, Low Fat, Coeliacs, Dairy Free, Nut Free

Making this recipe

Ingredients

For the fries:
1 large potato
1 tsp paprika
1 tsp cayenne pepper
1 tsp wild herb cooking sea salt
1 tsp of ground black pepper
1 tbsp virgin olive oil

For the beef:
2 ribeye steaks
4 tsp Caribbean BBQ jerk rub
1 tbsp olive oil
3 tbsp honey
Half zested lemon

For the salad:
1 grated carrot
1 can of mixed beans, drained
Fresh coriander leaves
Salad dressing of your choice (we recommend lemon and thyme)

Made something
with our products?

Submit a Recipe

Method

For the fries:

Step 1:

Peel and chop potato into chip-sized lengths.

Step 2:

In a mixing bowl, toss the chips with paprika, cayenne pepper, wild herb cooking sea salt, ground black pepper and olive oil.

Step 3:

Add olive oil to a shallow pan and lightly fry the chips until brown and crispy.

For the beef:

Step 1:

In a mixing bowl, add the Caribbean BBQ jerk rub, olive oil, honey and lemon and stir.

Step 2:

Add the steaks and coat evenly with the marinade. Leave to stand for 12 – 24 hours.

 Step 3:

Grill the steaks on a preheated BBQ for 30 mins, turning halfway. This will ensure a juicy, medium cook. Leave for longer or shorter, depending on your preference.

For the salad:

 Step 1:

Add grated carrot, beans and coriander leaves to a large mixing bowl.

Step 2:

Add salad dressing of your choice (lemon and thyme works very well) and toss until evenly mixed through.

Other recipes