| Jamaican Jerked Beef Steaks
2 green onions, coarsely chopped
1 small Serrano or jalapeņo chiles, seeded, chopped
2 teaspoons of paprika
1 teaspoon of salt
1/2 teaspoon of ground ginger
1/2 teaspoon of allspice
1/2 teaspoon of cinnamon
1/2 teaspoon of oregano
2 tablespoons of cider vinegar
1 tablespoon of canola oil
4 boneless chuck eye steaks, about 8 ounces each |
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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
Comments: 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.
Recipe By: Atkins Cookbook Formatted for MC6 06-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 40 Calories; 4g Fat (75.2% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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