Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens

Name: Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 1
Cuisine: Southern
Ingredients: 1 Tbsp allspice; 1 teaspoon freshly ground black pepper; 1 Tbsp butter; 113 grams butter; 1 serving Canola oil; 2 Tbsps canola oil; 59 milliliters chicken stock; 340 grams fresh collard greens, coarsely chopped; 59 milliliters finely chopped fresh parsley leaves; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground cumin; 59 milliliters honey; 1 serving Kosher salt and freshly cracked black pepper; 59 milliliters light brown sugar; 59 milliliters finely diced onion; 1 ripe plantain; 1 serving Crushed red pepper flakes; 1 teaspoon red pepper flakes; 340 grams rib-eye steak; 2 teaspoons salt; 59 milliliters finely chopped fresh scallions

Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens might be just the main course you are searching for. Watching your figure? This gluten free recipe has 2874 calories, 87g of protein, and 198g of fat per serving. This recipe serves 1. This recipe covers 76% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. This recipe is typical of Southern cuisine. If you have brown sugar, pepper, butter, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat grill or grill pan on high heat.

Equipment you will use

Grill Pan

Grill

Rub jerk seasoning on steak.

Ingredients you will need

Jerk Seasoning

Steak

Dry Seasoning Rub

Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side).

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Grill

Remove from grill with tongs and let rest for 8 to 12 minutes.

Equipment you will use

Grill

Tongs

Serve with plantains and collard greens.

Ingredients you will need

Collard Greens

Plantain

In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Bowl

Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown.

Ingredients you will need

Canola Oil

Plantain

Equipment you will use

Frying Pan

Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.

Ingredients you will need

Green Onions

Parsley

Butter

Honey

Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.

Ingredients you will need

Collard Greens

Stock

Water

Equipment you will use

Pot

In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Chicken Stock

Collard Greens

Butter

Onion

Equipment you will use

Frying Pan

Equipment

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Bully Hill Vineyards Dry Riesling with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.