Jerk Ribeye Steak with Orange Habanero Coleslaw
You’ve heard of Jerk Chicken but have you tried Jerk steak? Making your own Jerk Seasoning can be a costly venture as it typically requires 10+ ingredinets. Tavel Bristol-Joseph’s Jerk Steak recipe simplifies things by recommending you purchase a pre-made, wet Jerk sauce that can be transformed into a quick marinade. It pairs perfectly with a bright and spicy coleslaw.
1 lb. Boneless Ribeye Steak
Jerk Seasoning (A wet, pre-made jerk seasoning like Walkerswood Traditional Jamaican Jerk Seasoning is recommended)
5 sprigs, Fresh Thyme
2 stalks, Green Onions
4 cloves, Garlic
1 lb., green Cabbage, thinly sliced
½ lb., purple Cabbage, thinly sliced
1 ounce, cilantro, chopped
1 tsp, fresh ginger, grated
1 small Habanero, thinly sliced, seeded
Zest ½ orange
4 ounces, mayonnaise
2 tbsp, apple Cider Vinegar
2 tsp, sugar
Salt & Pepper to Taste
1. In blender, add in Jerk seasoning, thyme, green onion, garlic, habanero, 2 ounces water, in that order. Start blending slowly and increase speed until fully blended. Add in more water if too thick. (You’ll use less than half of the seasoning. Will keep in refrigerator for a long time.)
2. Marinate steak with approximately 4 ounces of seasoning for minimum 2 hours.
3. Remove steak from marinade and place on paper towel to remove some moisture.
4. Heat cast iron skillet until scorching hot. Sear steak on one side until caramelized. Flip and cook until desired temperature. Turn on hood fan to help with smoke.
Sprinkle salt over cabbage, toss and let sit for 15-20 minutes. Add in remaining ingredients and toss together. Add salt and pepper to taste. Refrigerate for 1 hour before serving.