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