7oz Striploin Steak* Recipe
jerk marinade, sweet potato purée, tendersweet cabbage, patty pan squash (gf)(df available)
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Ingredients
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Jerk Marinade
Sweet Potato Purée
Tendersweet Cabbage
Patty Pan Squash
Striploin Steak
Method
Jerk Marinade
- 1
Prepare the Marinade
In a food processor, combine scallions, fresh thyme, garlic cloves, ginger, jalapeño pepper, allspice berries, cinnamon, nutmeg, sea salt, black pepper, lime juice, and olive oil. Blend until smooth.
- 2
Marinate the Steak
Place the striploin steak in a zip-top bag or shallow dish and pour the jerk marinade over the steak. Seal or cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Sweet Potato Purée
- 3
Cook the Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15-20 minutes.
- 4
Make the Purée
Drain the sweet potatoes and return to the pot. Add butter, salt, black pepper, cinnamon, and nutmeg. Mash until smooth and creamy.
Tendersweet Cabbage
- 5
Prepare the Cabbage
Slice the tendersweet cabbage thinly. In a large skillet, heat olive oil over medium heat.
- 6
Sauté the Cabbage
Add the sliced cabbage to the skillet and sauté until wilted, about 5-7 minutes. Stir in apple cider vinegar, sea salt, and black pepper. Cook for an additional 2 minutes.
Patty Pan Squash
- 7
- 8
Sauté the Squash
Add the squash to the skillet, season with sea salt and black pepper, and sauté for about 5-7 minutes until tender and lightly browned.
Striploin Steak
- 9
- 10
Rest and Serve
Let the steak rest for 5 minutes before slicing. Serve alongside sweet potato purée, sautéed tendersweet cabbage, and patty pan squash.
