Jerk Spiced Minute Steaks with Pineapple Salsa Recipe | Abel & Cole
Jerk Spiced Minute Steaks with Pineapple Salsa
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Prep: 25 mins
Cook: 30 mins
Organic British minute steaks get a taste of the Caribbean from a fragrant, flavoursome jerk spice marinade and a sunny burst of sweet and zingy pineapple salsa spooned over the top.
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472 kcal
(per portion)
Ingredients you'll need
  • 75g brown basmati rice
  • 2 top rump minute steaks
  • 2 tsp Jamaican jerk seasoning
  • ½ pineapple
  • 1 red onion
  • 2 tomatoes
  • 1 chilli
  • 1 lime
  • 50g lamb's lettuce
From your kitchen
  • 150ml boiling water
  • Sea salt
  • 2 tsp olive or coconut oil
Step by step this way
  • 1.

    Tip the rice into a sieve and give it a good rinse under cold water. Tip it into a small pan. Pour in 150ml boiling water and add a pinch of salt. Pop on a lid, bring to the boil and then turn down the heat under the pan to very low. Gently simmer for 25 mins till the rice has absorbed all the water. Take the pan off the heat and leave it in the pan, lid on, to steam for 5 mins to finish cooking the rice.

  • 2.

    Pop the steaks in a dish or on a plate. Mix 2 tsp jerk seasoning with 2 tsp oil to make a paste and then rub it all over the steaks. Set them aside to marinate while you make the pineapple salsa.

  • 3.

    Slice the top off the pineapple, then slice it in half. Set 1 half aside (see our tip on how to use it up). Slice the base and skin off the other pineapple half and use the tip of a small, sharp knife to cut out the tough ‘eyes’. Finely chop the pineapple flesh and pop it in a bowl.

  • 4.

    Peel and finely chop the onion and add it to the pineapple. Dice the tomatoes and add them to the bowl. Halve the chilli, flick out the seeds and white pith (or leave a little in for extra heat) and finely chop the chilli. Add to the bowl.

  • 5.

    Finely grate in the zest from the lime and squeeze in the juice. Add a pinch of salt and stir to mix. Set to one side.

  • 6.

    Put a frying or griddle pan on a high heat for 3-4 mins till it’s smoking hot. Add the steaks and fry for 30 secs-1 min on each side, depending on how well done you like your steaks. Slide them onto a warm plate, loosely cover with foil and rest for 2 mins.

  • 7.

    Fluff the rice with a fork and divide between 2 warm plates. Arrange handfuls of the lamb’s lettuce on the plate alongside the rice. Pop a steak on each plate, spoon over the pineapple salsa and serve.

  • Tip

    Let's salsa
    If you don't want to eat all your salsa with this meal, pop some in a bowl, cover and keep in the fridge for up to 2 more days. It's great on the side of grilled chicken, white fish, mackerel, pork steaks or just with nacho chips for scooping.

  • Tip

    Pull up a pineapple
    Your leftover pineapple half will keep, wrapped, in the fridge for 2-3 days. Try slicing off the skin and chopping the pineapple into slices around 1-2cm thick. Sprinkle with a little Demerara sugar and grill for 3-4 mins on each side till just caramelised. Toss in a salad bowl with chopped avocado, watercress sprigs, sliced red onion and a dressing made with lime juice, olive oil, a pinch of ground cumin and crushed garlic.

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