Pineapple Caribbean Jerk Steak
Serves 4
4 top sirloin or porterhouse
4 piece of bacon
2 cup pineapple, chopped
1/4 cup red onion, diced
1 teaspoon jalapeno, minced
for the sauce
8 garlic cloves, minced
1 cup olive oil
1/2 cup tamari
3/4 cup honey
1/4 apple cider vinegar
juice of 2 limes
1 T. plus 1 teaspoon dried thyme
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoons ground nutmeg
salt and pepper, to taste
Prep Day: Place all sauce ingredients in a freezer bag and mix well. Leave behind about 16 tablespoons of the sauce in the bowl for after the filet is done cooking. Place the leftover sauce in another freezer bag. Put steak in bag along with the majority of the sauce. Freeze.
Serve Day: Once thawed wrap a piece of bacon the steak and pin it to the filet so that it is nice and snug.
Put a small skillet over medium high heat.
When skillet is very hot, place the bacon sides onto the hot skillet to release some of the fat to cook the meat on.
Cook bacon on all sides for about a minute each side, then place the steak into the bacon fat and cook for around 3-4 minutes per side, until seared.
When steak is done cooking, add pineapple, jalapeno, red onion to the leftover sauce and mix well. Add pineapple topping onto the steak.
Northerly Nosh 