Creamy Chicken Pasta With Tomato Bruschetta
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Gluten Free, Atkins, Diabetic, Low Fat, Coeliacs, Dairy Free, Nut Free
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)
Peel and chop potato into chip-sized lengths.
In a mixing bowl, toss the chips with paprika, cayenne pepper, wild herb cooking sea salt, ground black pepper and olive oil.
Add olive oil to a shallow pan and lightly fry the chips until brown and crispy.
In a mixing bowl, add the Caribbean BBQ jerk rub, olive oil, honey and lemon and stir.
Add the steaks and coat evenly with the marinade. Leave to stand for 12 – 24 hours.
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.
Add grated carrot, beans and coriander leaves to a large mixing bowl.
Add salad dressing of your choice (lemon and thyme works very well) and toss until evenly mixed through.