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Caribbean- style Flank Steak with Bacon Sprouts
Hearty steak dish direct from the Islands


gourmet sauces, condiments, gift baskets and recipes

Ingredients
2 lb lean flank steak
¾ cup Baron’s International Kitchen Caribbean Marinade (mild or hot jerk sauce)
2 tablespoons red currant jelly
1 tablespoon honey
1 tablespoon soy sauce
¼ chopped fresh onions
1 teaspoon chopped fresh garlic
4 oz apple cider vinegar
6 slices bacon, cut into ¼ inch pieces
1 tablespoon extra virgin olive oil
14 oz Brussels sprouts, trimmed and halved
½ cup water
¼ cup balsamic vinegar
Freshly ground black pepper to taste
2 tablespoons lightly salted butter


Preparation

Make the flank steak marinade. Leave a small portion of the marinate aside for basting and pour the rest of the marinade into a gallon-sized ziploc bag. Add steak and marinate for 45 minutes, flip the ziploc bag to the other side after about 20 minutes. Make the island vinaigrette Brussels sprouts. Prepare a medium-high grill.

Cooking Instructions
To make the Flank Steak Marinade:
Combine the Caribbean Marinade, red currant jelly, honey, soy sauce, onions, garlic and apple cider vinegar in a large bowl. Whisk with a fork to mix in the red currant jelly. Put aside a small portion for basting.

To make the Bacon Brussels Sprouts in an Island Vinaigrette Sauce
Cook bacon in a large skillet in the olive oil over medium heat for 10-15 minutes until golden brown. Remove bacon from the skillet, leave 2 tablespoons bacon fat or add that amount of olive oil. Raise heat to medium, put Brussels sprouts in the skillet halved side down and cook until halved side is brown (3-5 minutes). Add water, cover and reduce the heat to simmer until sprouts are tender when poked (about 5 minutes). Transfer sprouts to a plate. Raise heat to medium high, burn off any water, add vinegar and pepper. Boil vinegar until it becomes slightly syrupy (3-4 minutes). Reduce heat to low, add butter and stir until melted. Return bacon and sprouts to skillet and mix to coat Brussels sprouts evenly in the sauce. Cover and reduce heat to warm until needed.

Put the flank steak on the grill on indirect heat and top with several spoonfuls of the marinade from the ziploc. Discard the remaining used marinade. Turn every 5-7 minutes and baste both sides with unused marinade that was put aside. Repeat turning and basting the flank steak until cooked (cooks to well-done in about ½ hour).

SERVINGS: 4

SUGGESTED SIDES: white or brown rice, baked white potatoes, plantains, corn on the cob, potato salad, macaroni salad, garden salad, sautéed vegetables, yucca in garlic sauce

SUGGESTED GARNISH: 2-3 sprigs of fresh cilantro and slices of lemon

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Baron’s International Kitchen, Inc., PO Box 224, West Hurley, New York 12491
Phone (845) 642 - 7424 | Fax (845) 839 - 2738 | privacy policy | Copyright © 2009
 
 
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