Caribbean Grilled Ribeyes

Serves: 4

My husband loved this steak, and so did everyone else. It's a little sweetness with the right amount of kick.

Dovetailing Tip: Save any leftover steak and slice it thin, or in bite-sized pieces to have on Meal 5, Steak Salad with Onion Rings.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients:

1/2 cup Dr. Pepper
3 tablespoons honey
1/4 cup caribbean jerk seasoning
1 1/2 teaspoons chopped seeded habanero pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 beef ribeye steaks (3/4 pound each)

Directions:

Place the first six ingredients in a blender; cover and process until blended. Pour into a large resealable plastic bag. Add steaks; seal bag and turn to coat. Refrigerate at least 2 hours. Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Source: tasteofhome.com



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