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Full Online Book HomeLearning KitchenOutdoor_cooking - Beef - Jamaican-style Flank Steak
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Outdoor_cooking - Beef -  Jamaican-style Flank Steak Post by :synaweb Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1697

Click below to download : Outdoor_cooking - Beef - Jamaican-style Flank Steak (Format : PDF)

Outdoor_cooking - Beef - Jamaican-style Flank Steak

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4 tablespoons chutney, such as Major Grey's
4 tablespoons freshly squeezed lime juice
1 tablespoon grated or minced lime zest
1 tablespoon peeled, grated ginger root
2 cloves garlic, minced
1 scotch bonnet chili pepper, seeded and minced
2 teaspoons Jerked Spices (recipe follows)
1 flank steak (11/2 to 2 pounds)
Coarse salt to taste
Vegetable oil for the rack

In a bowl, whisk together the chutney and lime juice. Whisk in the lime zest, ginger, garlic, chili pepper and 2 teaspoons of the spice mixture. Set aside.

Pat the steak dry. If desired, trim any excess fat. Place the steak in a large baking dish and pour the marinade evenly over the surface, turning to coat both sides. Cover and refrigerate, turning the meat once, for at least 2 hours but no longer than 24 hours.

Discard the marinade, season both sides of the steak with the salt and allow it to stand at room temperature for 20 minutes before grilling.

Preheat the grill on high.

Brush both the grill rack and the steak with oil. Grill the steak, turning once, until cooked to the desired degree of doneness, 10 to 12 minutes total for medium-rare. Transfer the steak to a cutting board and set aside to rest for 10 minutes prior to slicing.

To serve, use a sharp knife to thinly slice the steak on the diagonal against the grain. Transfer the slices to a platter and serve immediately.

Per serving: 441 calories, 50 gm protein, 13 gm carbohydrates, 21 gm fat, 96 mg cholesterol, 9 gm saturated fat, 300 mg sodium, 2 gm dietary fiber

Jerked Spices:
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme

In a small bowl, combine all of the ingredients. (May transfer to a resealable container and keep at room temperature for several months.) (Makes about 3 tablespoons)

Per 1-teaspoon serving: 7 calories, trace protein, 1 gm carbohydrates, trace fat, 0 mg cholesterol, trace saturated fat, 1 mg sodium, 1 gm dietary fiber

Russell Cronkhite, former executive chef at Blair House, last wrote for Food on making main-course salads.

Source: CL BB-slknight (Washington Post)
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