JERK STEAKS WITH CORNSLAW
Here’s a nice simple recipe for a week night, or any night for that matter. Make a quick marinade and a nice slaw and everyone’s happy! It’s a recipe I found in a magazine a while back and I’ve made it a few times as the marinade is so good. Make sure you season well.
4 x good quality beef rump steaks
2 Tbsp Worcestershire sauce
2 Tbsp extra virgin olive oil
1 Tbsp brown sugar
2 cloves garlic, crushed
1 tsp ground allspice
1/2 tsp each chilli powder, ground ginger and ground cinnamon
1 tsp dried thyme leaves
3 fresh corn cobs, husks removed
1/4 cup mayonnaise
1/4 red cabbage, thinly sliced
2 carrots, peeled and cut into thin matchsticks
1/2 bunch flat leaf parsley leaves, chopped
Finely grated zest and juice of 1 lemon
Combine all marinade ingredients.
Season the steaks well with salt and place in marinade.
Cover and set aside for at least 30 minutes.
Meanwhile for the cornslaw, cook the corn cobs in a saucepan of boiling water for 5 minutes, then drain and refresh in cold water. Pat dry with paper towel and slice off kernels. Combine with remaining cornslaw ingredients, season and set aside.
Preheat a griddle pan or BBQ to high. Cook the steaks to your liking, remove from heat and rest, then slice to desired thickness.
Divide slaw between plates and top with steak pieces.
Serve with chips (optional).