Jamaican Jerked Beef Steaks Recipe - Cooking Index
Jamaican Jerked Beef Steaks Recipe - Cooking Index
A chile's heat comes from capsaicin, a chemical compound in the pepper's membrane (white veins) so the more you you include of it, the hotter the rub. Wear plastic or rubber gloves when handling hot chile peppers.
Type: Meat| 2 | Green onions - coarsely chopped | |
| 1 | Serrano or jalapeño chiles - seeded, chopped (small) | |
| 2 teaspoons | 10ml | Paprika |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Allspice |
| 1/2 teaspoon | 2.5ml | Cinnamon |
| 1/2 teaspoon | 2.5ml | Oregano |
| 2 tablespoons | 30ml | Cider vinegar |
| 1 tablespoon | 15ml | Canola oil |
| 4 | Boneless chuck eye steaks - (abt 8 oz ea) |
In a food processor, combine green onions, chiles, spices, vinegar and oil. Process until a paste forms, scraping down sides as needed.
Rub steaks on both sides with mixture; refrigerate 1 hour.
Grill or broil steaks 5 minutes per side for medium doneness.
This recipe yields 4 servings.
Carbohydrates: 3.5 grams
Net Carbs: 3 grams
Fiber: 0.5 grams
Protein: 42 grams
Fat: 41 grams
Calories: 561
Source:
Atkins Cookbook at http://atkinscenter.com
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