Grilled Steak with Herbed Roasted Potato Driz­zled with a Spicy Au jus

Jamaica Gleaner - - FOOD - Krysta.anderson@glean­erjm.com

Chef Cun­ning­ham’s jerked shrimp sim­mered in a spicy co­conut cream sauce served on a sea of po­lenta (turn corn­meal). Chef Cunny’s se­cret weapon of mass de­lec­ta­ble con­sump­tion – real Ja­maican Jerk, Chef Cunny’s Spe­cial Jerk Mari­nade. For the Grilled Sir­loin Steak: 8oz steak 2tsp Chef Cunny’s jerk mari­nade For the pota­toes: 6 baby pota­toes (not peeled) Salt Pep­per Gar­lic pow­der pars­ley olive oil For the sauce: 1 cup wa­ter 4tsp beef bouil­lon (or 4 cubes) 1tsp soy sauce 1/4 cup red wine 1tsp Chef Cunny’s jerk mari­nade 1/4tsp gar­lic pow­der salt and pep­per 2tsp flour

DI­REC­TIONS

For the steak: Sea­son the steak gen­er­ously with jerk mari­nade. Grill the steak un­til well coloured (or seared in a heated skil­let). Place in the oven at 350°C for five to eight min­utes un­til cooked. For the pota­toes: 1. Slice the pota­toes in half then sea­son with salt, pep­per, pars­ley, and gar­lic pow­der. Driz­zle with olive oil, and roast in the oven at 180°C for 15-20 mins. 2. Place the wa­ter in a medium saucepan and bring to a boil. 3. Re­duce heat to low; whisk in the beef bouil­lon. Then whisk in the soy sauce, jerk mari­nade, gar­lic pow­der, and salt and pep­per to taste.

If you like a thicker Au jus gravy, you can whisk flour in lit­tle wa­ter then add to Au jus to thicken it.

Check out Chef Cun­ning­ham’s recipes at: In­sta­gram: iam­chef­cunny.

Or­der your jerk mari­nade at www.chef­noel­cun­ning­ham.com Mar­i­nated jerked lamb chops on a bed of Caribbean-style Quinoa salad, en­gulfed in a savoury Rose­mary and red wine re­duc­tion.

IN­GRE­DI­ENTS

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