Jamaican Steak with Garlic Parmesan Corn and Cheddar Cheese Scones

Steak Ingredients:

  • 2 steaks (whichever cut you prefer)
  • 1 onion
  • 1c green onion
  • 1 lime – juice & zest
  • 1TB dry cilantro (or 1/4c fresh)
  • 1 TB dry parsley (or 1/4c fresh)
  • 2 TB dry thyme
  • 2 cloves of garlic
  • 2 TB brown sugar
  • 3 TB soy sauce
  • 1 7oz can of chipotle peppers in adobo sauce
  • 1 tsp chili powder
  • 2 tsp ground ginger
  • 1 TB coconut oil
  • 1/4c sweetened coconut flakes
  • 1 tsp cinnamon
  • Salt & pepper
  1. Add all ingredients to a blender or food processor. Put in a large sealable plastic bag, add steaks. Refrigerate for 1 1/2 hours.
  2. Remove steaks, saving marinade.
  3. Grill steaks to preference. Bring marinade to a boil in a saucepan.
  4. Serve steaks with extra sauce!

Garlic Parmesan Corn Ingredients:

  • Corn
  • Olive Oil
  • 1 stick of melted butter butter
  • 3 cloves of garlic
  • Parmesan cheese
  • Salt & pepper
  1. Coat corn in olive oil and season with salt & pepper.
  2. Grill corn.
  3. Combine butter and garlic, brush on corn.
  4. Top with parmesan cheese.

Cheddar Cheese Scone Ingredients:

  • 1 1/8c flour
  • 1 TB sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp chili powder
  • 1/4 tsp salt
  • 1/4c cold butter
  • 1/2c shredded cheddar cheese
  • 1/2c milk
  • 3/4 tsp cream of tartar
  1. Preheat oven to 425 degrees.
  2. Combine flour, sugar, baking powder, baking soda, chili powder, and salt in a large bowl. Mix together
  3. Chop cold butter into small pieces, drop in bowl.
  4. Using your hands, rub the butter into the flour until well combined, resembling breadcrumbs.
  5. Mix in cheese.
  6. Add cream of tartar to milk, whisk well.
  7. Add milk mixture to bowl all at once. Mix well until a wet dough forms.
  8. Flour your hands and knead in the bowl until the dough becomes more firm.
  9. Roll out on a floured surface to a little less than 1 inch thick.
  10. Cut out scones from dough (about 2 inches across).
  11. Bake for 13-15 minutes .

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