Although commercial dry jerk seasoning is readily available , this Caribbean style dried spice and herb combination comes together quickly with spices from any well-stocked kitchen cupboard and is a great rub to have on hand for grilling meats and vegetables. Essential ingredients in a traditional jerk rub are allspice, thyme, onion and a hot pepper, traditionally the Scotch bonnet, or habanero, one of the very hottest peppers known. Two different peppers are used for in this seasoning, ground chipotle chile and cayenne, both easier to find in a local grocery store than ground Scotch bonnet.
Flank steak is one of the leanest cuts of beef, cooks quickly on the grill or stove top and takes to rubs and marinades quite well. The black beans, redolent with thinly sliced red onions and balsamic vinegar, along with a slightly piquant yellow rice complete this colorful island meal. Suggested accompaniments are grilled fresh pineapple or mango.
How to Make the Dry Jerk Seasoning
Ingredients
- 1 tablespoon dried minced onion
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 4 teaspoons dried thyme leaves
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground black pepper
- 1/2 teaspoon ground chipotle chile powder
- 1/2 teaspoon cayenne pepper, or crushed red pepper flakes
- Combine all ingredients and blend well. Store in a covered container away from direct light.
For the Grilled Flank Steak
- Flank steak, about 1-1/2 pounds
- 2 tablespoons dry jerk seasoning
- Rub each side of the flank steak with the jerk seasoning. Refrigerate about an hour.
- Meanwhile prepare black beans and rice.
- 1 15-ounce can black beans, rinsed and drained well
- 1/4-1/2 large red onion, thinly sliced
- 2 tablespoons Balsamic vinegar
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1/8 teaspoon ground Chipotle chile powder
- In a medium bowl,combine black beans, sliced red onion and balsamic vinegar. Let stand while making rice, stirring occasionally. Season with salt and pepper.
- In a medium heavy saucepan over medium heat, saute onion for 2 minutes, add garlic and continue cooking for an additional 2 minutes or until soft.
- Add rice, stir to coat and cook about 2 minutes. Add broth, bay leaves, turmeric and chipotle chile powder and blend well. Bring mixture to a boil; stir well.
- Reduce heat to low, cover and cook 15-20 minutes, until rice is cooked.
- Meanwhile remove flank steak from refrigerator. Preheat a gas or charcoal grill for direct heat. When ready, grill flank steak about 5-6 minutes a side. Remove from grill. Let stand 10 minutes.
Thinly slice flank steak diagonally against the grain. Plate beans and rice; arrange steak alongside. Serves 4-6. Black beans and rice recipe adapted from Epicurious.
Patricia Daley - Patricia, also known as Lynne,has spent many years cooking and enjoying photography, but it's just been in the last few years that the two ...
