Jerk-Spiced Grass-Fed Porterhouse Steak
with Citrus Cashew Slaw & Coconut Black Bean Rice
Cooking time
30 minutes
Servings
2/4
Calories
1450 /serving
A vacation in your home kitchen? This fun tropical landscape is laden with proteins, from seared AAA steak seasoned with hot, earthy Jamaican spices to rice festooned with black beans and toasted coconut. It’s all set off with sunny bursts of orange and lime.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 1 Garlic clove
- 14g Cilantro
- 1 Lime
- 1 Orange
- 200g Coleslaw mix
- 25g Shredded coconut
- 25g Roasted cashews
- 160g White rice
- 12g Chicken demi-glace
- 398ml Black beans (canned)
- 🌶️ 10g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
Contains: Cashews • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
57 g
Saturated Fat
24 g
Sodium
1010 mg
Total Carb
129 g
Sugars
15 g
Protein
97 g
Fibre
24 g
Preparation
Mise en place
- Mince the garlic.
- Drain and rinse the black beans.
- Roughly chop the cashews.
- Zest and juice the lime.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then quarter.
- Pick the cilantro leaves off the stems.
Cook the rice
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, black beans, demi-glace, 1 ¼ cups water and a pinch of salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Toast the coconut
- Meanwhile, heat a large, dry pan on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant.
- Transfer to a bowl and reserve the pan.
Cook the steak
- Pat the steak dry; season with the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Make the slaw
- Meanwhile, in a medium bowl, combine the coleslaw mix, orange, cashews, lime juice, cilantro, a drizzle of oil and S&P.
Finish & serve
- To the pot of rice, add the coconut and lime zest; stir well.
- Divide the rice between your plates.
- Top with the steak and slaw. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
