Jamaican Jerk Steaks with Pineapple Salsa

This is a sponsored post written by me on behalf of Chefman. The opinions and text are all mine. Thank you for supporting my sponsors that allow me to create new and special content like this for CookWithChefEitan.com!

It’s the last day of my five days of recipes with Chefman and we are ending with a bang! That bang is this beautiful Jamaican Jerk Steaks with Pineapple recipe that is packed with loads of flavor. Using the Chefman Sous Vide Machine you are able to take a cheap piece of meat and turn it into a tender, restaurant-quality steak. The steaks are coated with the ultra-flavorful Jamaican Jerk seasoning then cooked for three hours in the sous vide water bath and finished off with a quick sear on a screaming hot pan. By cooking it with this method it ensures that the entire steak is cooked to perfection from edge to edge, unlike the traditional method of cooking a steak. It’s topped off with a fresh sweet pineapple salsa that pairs perfectly with the succulent savory steak. I can’t wait to experiment more with all my Chefman appliances and I encourage you to do so too! 

Jamaican Jerk Steaks with Pineapple Salsa

Ingredients

  • 2 lb minute steaks
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 1 tablespoon vegetable oil
  • 2 tablespoons Jamaican Jerk seasoning
  • 1 cup pineapple, chopped
  • ½ cup red onion, chopped
  • 1 teaspoon jalapeno, chopped
  • 2 teaspoons cilantro, chopped
  • 2 teaspoons lime juice

Instructions

  1. Place the Chefman Sous Vide in a large pot and fill with water to the maximum fill line. Using the wheel on the front of the machine set the temperature to 132 degrees Fahrenheit and then click the start button to start pre-heating the water.
  2. Meanwhile, place the steaks on a plate and season with salt and pepper. Top with the vegetable oil and Jamaican Jerk seasoning then using your hands rub them all over the meat. Place the seasoned steaks into a ziplock bag then remove all the air from the bag and seal it closed. Once the water is at temperature, place the bag into the water bath and clip the top of the bag to the edge of the pot. Cook for three hours.
  3. Meanwhile, in a small bowl mix the pineapple, red onion, jalapeno, cilantro, and lime juice, until fully combined. When the meat is almost done cooking, preheat a large pan or cast iron griddle on a high heat, until it's screaming hot. Remove the bag from the water bath and take the steaks out. Place the steaks on the skillet or griddle and sear on each side for 30-45 seconds. Slice the steaks, place it on a serving board, and top with the pineapple salsa.
http://cookwithchefeitan.com/2018/01/26/jamaican-jerk-steaks-with-pineapple-salsa/

This is a sponsored post written by me on behalf of Chefman. The opinions and text are all mine. Thank you for supporting my sponsors that allow me to create new and special content like this for CookWithChefEitan.com!

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