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Add a photoServings: 4
Ingredients
- 2 x green onions coarsely minced
- 1 sm Serrano or possibly jalapeno chiles seeded, minced
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp grnd ginger
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp oregano
- 2 Tbsp. cider vinegar
- 1 Tbsp. canola oil
- 4 x boneless chuck eye steaks - (abt 8 ounce ea)
Directions
- In a food processor, combine green onions, chiles, spices, vinegar and oil. Process till a paste forms, scraping down sides as needed.
- Rub steaks on both sides with mix; chill 1 hour.
- Grill or possibly broil steaks 5 min per side for medium doneness.
- This recipe yields 4 servings.
- Comments: A chile's heat comes from capsaicin, a chemical compound in the pepper's membrane (white veins) so the more you you include of it, the hotter the rub. Wear plastic or possibly rubber gloves when handling warm chile peppers.
- Description: "Some like it warm. Here's a great recipe for those who do! Chile peppers and a host of spices make a Caribbean-influenced "jerk" rub."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 33 | 80% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 584mg | 24% |
| Potassium 64mg | 2% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.38g | 0% |
| Protein 0.37g | 1% |
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