Terry Pitt
Woodbine, MD
JaMakinMeCrazy Steak with Jerked Lime Butter
Ingredients:
Rub:
6 spring onions – sliced
1 habanero or Scotch Bonnet pepper
2 t allspice berries
1 T chopped fresh thyme
2 t cinnamon
1 t grated nutmeg
1 t brown sugar
1 1/2 t salt
1 t freshly ground black pepper
1/4 cup can vinegar
1 T canola oil
2 T dark rum
Compound Butter:
1/4 c. softened butter
1 clove garlic
1/2 t jerk rub from above
1 T lime juice plus zest
1/2 T chopped parsley
Directions:
For the rub, combine all the ingredients in a food processor. Rub the steaks generously (retaining 1/2 t for the compound butter) and place in Ziploc baggies. Refrigerate overnight.
One hour before grilling, make the compound butter. Combine all the ingredients in a food processor. Spoon the compound butter on to wax paper and roll it tightly to form a log. Refrigerate for 1 hour.
30 minutes before grilling, plate the steaks and leave at room temperature to take the chill off. Light the grill.
When the grill is screaming hot (500), sear the steaks about 2 minutes and turn 90 degrees to create a cross hatch pattern. Continue grilling for about 2 minutes. Flip and repeat the process, but only 1 minute after you turn them 90 degrees. Remove from heat. Place a slice of the compound butter on top of each steak and allow the steaks to rest under aluminum foil for at least 15 minutes. Enjoy!!
