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

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









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

Making this recipe


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)

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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.