Jerk rubbed rib-eye with green papaya relish

  • Preparation Time40 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 medium red onion, coarsely chopped
4 spring onions, coarsely chopped
1/2 to 1 habanero or Scotch bonnet chilli, coarsely chopped
1 (5cm) piece fresh ginger, coarsely chopped
2 cloves garlic
1 tbsp fresh thyme leaves
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cloves
Salt and freshly ground black pepper
120ml rapeseed oil
2 (450g, 5cm thick) boneless rib-eye steaks

For the green papaya relish

2 tbsp honey
2 limes, juiced
2 tbsp rice wine vinegar
2 tsp granulated sugar
2 green papayas, seeded and cubed
1/2 large cucumber, cubed
1 small red bell pepper, thinly sliced
Chopped fresh coriander leaves
Chopped fresh mint leaves
Salt and freshly ground black pepper
1) Combine red and spring onion, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 tsp salt, 1/4 tsp pepper and oil in a food processor and process to a thin paste.

2) Heat the grill or grill pan to high.

3) Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish.

4) Stir together the honey, lime juice, vinegar and sugar until the sugar is dissolved in a medium bowl. Add the papaya, cucumber, bell pepper, coriander and mint and mix until combined, season with salt and pepper. Let sit at room temperature for at least 15 minutes before serving.

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