Jerk Steak Shrimp Pilaf (Printable Version)
Smoky steak and shrimp over coconut pilaf with grilled pineapple, sautéed onions, and vibrant Caribbean spices.
# Ingredients:
→ Marinade
01 -
4 green onions, chopped
02 -
1 medium yellow onion, quartered
03 -
1 jalapeno or scotch bonnet pepper, seeded and chopped
04 -
60 ml low sodium soy sauce
05 -
30 ml white vinegar
06 -
30 ml neutral vegetable oil
07 -
30 g brown sugar, packed
08 -
4 sprigs fresh thyme
09 -
5 g kosher salt
10 -
2 g ground cinnamon
11 -
1 g ground cloves
12 -
5 g ground allspice
→ Protein
13 -
450 g tender steak, cut into bite-sized pieces
14 -
300 g peeled and deveined shrimp
→ Vegetable Sauté
15 -
1 medium yellow onion, sliced
16 -
1 red bell pepper, sliced
17 -
1 green bell pepper, sliced
→ Pilaf Rice
18 -
200 g long grain rice, cooked
19 -
150 ml coconut water
20 -
50 g grilled pineapple, diced
21 -
5 g sazon seasoning
22 -
10 g fresh parsley, chopped
# Steps:
01 -
Combine green onions, yellow onion, jalapeno, soy sauce, white vinegar, vegetable oil, brown sugar, thyme, kosher salt, cinnamon, cloves, and allspice in a food processor. Puree until smooth, scraping down sides as needed to ensure uniform consistency.
02 -
Pat steak pieces dry with a towel. Heat a large skillet over medium-high heat with a drizzle of oil. Sear steak for approximately one minute per side without moving to develop a good browning.
03 -
Pour a portion of the jerk sauce into the skillet and toss steak pieces to coat evenly. Allow the sauce to bubble briefly to adhere, then remove steak from heat to maintain tenderness.
04 -
Dry shrimp with paper towels and season lightly with salt. In the same skillet, heat additional oil and cook shrimp in a single layer for about two minutes per side until pink and curled.
05 -
Add remaining jerk sauce to the pan and let it sizzle, allowing the sauce to cling to and slightly char on the shrimp. Remove shrimp when fragrant and well coated.
06 -
Using the same skillet, add sliced onions and bell peppers. Sauté over medium heat until softened and lightly caramelized to pick up residual flavors.
07 -
Place cooked coconut pilaf rice on plates. Top with jerk steak and shrimp. Distribute sautéed vegetables over the top and garnish with fresh parsley. Drizzle additional jerk sauce if desired. Serve immediately.
# Notes:
01 -
Jerk sauce can be made ahead and refrigerated or frozen for convenience. Avoid overcooking shrimp to maintain tender texture.