Meal Kit

Caribbean Jerk Steak

with roasted zucchini and coconut rice

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

Contains: Tree Nuts (Coconuts)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

  • Info
    5⅖ fl. oz. Coconut Milk
  • 1 Zucchini
  • ¾ cup Jasmine Rice
  • 3 fl. oz. Jerk Sauce
  • 2 Green Onions
  • 2 Flat Iron Steaks
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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 1/4" slices. Rinse steaks, pat dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Cook the Rice

    Bring a medium pot with rice, coconut milk, 3/4 cup water, white portions of green onions, and 1/2 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.

  3. 3

    Roast the Zucchini

    Place zucchini on prepared baking sheet. Drizzle with 1 tsp. olive oil, and season with 1/2 tsp. salt and 1/4 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.

  4. 4

    Start the Steak

    Heat a medium non-stick pan over medium-high heat. Add 1/2 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.

  5. 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.

  6. 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.

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