Caribbean Jerk Steak

with roasted zucchini and coconut rice

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

A note about serious food allergies

So it's only December and you already have the winter blues? Use your taste buds to jet away to a warmer locale: the Caribbean. Tender steaks are cooked in tangy jerk sauce and paired with roasted zucchini. Served atop fluffy coconut rice, this meal will whisk you away to a place where the only cold you have to worry about is the ice cubes in your drink.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Zucchini
  • 2 Flat Iron Steaks
  • ¾ cup Jasmine Rice
  • Info
    5⅖ fl. oz. Coconut Milk
  • Info
    3 fl. oz. Jerk Sauce
  • Nutrition (per serving)

  • Calories
    939
  • Carbohydrates
    122g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    1514mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Trim zucchini ends, halve lengthwise, and cut on an angle into ¼" slices. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook the Rice
    2

    Cook the Rice

    Bring a medium pot with rice, coconut milk, ¾ cup water, white portions of green onions, and ½ tsp. salt to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 18-22 minutes. Let rest 5 minutes, fluff grains with a fork, and keep warm. Some coconut fat may be left near surface of rice; stir gently to reincorporate for creamy rice. While rice cooks, roast zucchini.

  • Step 3 - Roast the Zucchini
    3

    Roast the Zucchini

    Place zucchini on prepared baking sheet. Drizzle with 1 tsp. olive oil, and season with ½ tsp. salt and ¼ tsp. pepper. Toss to coat and spread into a single layer. Bake until very tender and slightly browned, 16-18 minutes. While zucchini cooks, sear steaks.

  • Step 4 - Start the Steak
    4

    Start the Steak

    Heat a medium non-stick pan over medium-high heat. Add ½ tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.

  • Step 5 - Finish the Steak
    5

    Finish the Steak

    Add jerk sauce and 2 Tbsp. water to pan and flip steaks a couple times to coat with sauce, 30 seconds to 1 minute. Incorporating a little water into sauce prevents it from reducing too quickly and burning. Remove steaks and sauce from pan and let rest 5 minutes before serving.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place serving of rice and zucchini on a plate and garnish with green portions of green onions. Serve steak next to vegetables. Spoon jerk sauce over steak.