Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves1
  • DifficultyMedium
1 (12-ounce) rib-eye steak
Collard greens:
Plantains:
Jerk seasoning:
12 ounces fresh collard greens, coarsely chopped
1 tablespoon allspice
Canola oil
Jerk seasoning, recipe follows
1 ripe plantain
1 tablespoon butter
1/4 teaspoon ground cinnamon
Plantains, recipe follows
1/4 cup finely diced onion
4 ounces butter
Collard Greens, recipe follows
1/4 cup light brown sugar
Crushed red pepper flakes
1/4 cup finely chopped fresh scallions
1 teaspoon red pepper flakes
1/4 cup chicken stock
1/4 cup honey
1/4 teaspoon ground cloves
Kosher salt and freshly cracked black pepper
1/4 teaspoon ground cumin
1/4 cup finely chopped fresh parsley leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
Preheat grill or grill pan on high heat.

Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.

In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

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