Caribbean Jerk Hanger Steak
Caribbean Jerk Hanger Steak
Directions
- Lay the hanger on a flat cutting surface. Make an incision along each side of the membrane with a sharp knife. The cuts should be as close to the membrane as possible and penetrate completely through the entire thickness of the meat. This will free each side of the steak. The unwanted membrane can now be discarded. It has no other practical use.
- Season both steaks with the jerk seasoning, cover and let marinate refrigerated for 2 hours.
- Preheat grill, bring the steaks out and let come up to room temperature. Using 2 tsp of olive oil, coat all surfaces of meat. Grill over medium high heat, turning throughout to your desired temperature. Let the steak rest for at least 10-12 minutes. Thinly slice against the grain.
- Place a mound of mango coconut rice towards the bottom of the pointed end of the sauce.
- Shingle sliced beef off the rice in the same shape as the sauce.
- Top with tomato relish.
- Serve with a side cup or small ramekin of jerk sauce.
Ingredients
- 2 lbs. Braveheart® Angus Hanging Tender, trimmed
- 1/4 cup Culinary Secrets® Jamaican jerk seasoning
- 3 tbsp Roma® extra virgin olive oil, divided
- Mango Coconut Rice, (see recipe below)
- Tomato Relish, (see recipe below)
- 6 tbsp Sauce Craft™ Caribbean Jerk Sauce
Mango Coconut Rice
Directions
- In a small sauté pan, melt the butter on medium heat.
- Once fully melted and starting to bubble add shredded coconut and cook until fragrant.
- Add diced mango and heat thoroughly.
- Add coconut mango mixture, glazed pecans, and chives to reserved hot rice. Stir to combine but do not over mix.
Ingredients
- 1 tbsp Fair Meadow® unsalted Wisconsin butter
- 1/4 cup Bountiful Harvest® sweet shredded coconut, packed
- 3/4 cup Dole® mango cube, thawed and cut into quarters
- 2 1/2 cups West Creek® long grain rice , cooked, reserve hot
- 1/2 cup Magellan® pecan pieces, glazed
- 2 tbsp Peak Fresh Produce® Chives, Fresh, sliced fine
Tomato Relish
Directions
- In a medium size bowl combine tomato, red onion, jalapeno, cilantro, mint, lime juice, remaining 1 tsp of olive oil, salt & pepper.
- Mix thoroughly, set aside.
Ingredients
- 1 pt. Peak Fresh Produce® Cherry Tomatoes Yellow, quartered
- 1/4 cup Peak Fresh Produce® Onion(s), Red, finely diced
- 2 tbsp Peak Fresh Produce® Pepper(s), Jalapeño, seeded and finely diced
- 1 tbsp Peak Fresh Produce® Cilantro, chopped
- 1 tbsp Peak Fresh Produce® Mint, chiffonade
- 1/2 ea. Peak Fresh Produce® Lime(s), juiced
- 1 tsp West Creek® sea salt kosher
- 1/2 tsp Culinary Secrets® black pepper
Chef Devin Summers - Chef, Performance Foodservice - Shawano
