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Jerk Rib-eye With Honey Glazed Plantains And Sauteed Collard Greens

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  • Jerk Rib-eye With Honey Glazed Plantains And Sauteed Collard Greens

    Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens Recipe courtesy Aaron McCargo, Jr.
    See this recipe on air Thursday Jul. 31 at 9:00 PM ET/PT.

    Show: The Next Food Network Star
    Episode: Finale





    1 (12-ounce) rib-eye steak
    Jerk seasoning, recipe follows
    Plantains, recipe follows
    Collard Greens, recipe follows

    Preheat grill or grill pan on high heat.
    Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.


    Jerk seasoning:
    1 tablespoon allspice
    1/4 teaspoon ground cinnamon
    1/4 cup light brown sugar
    1 teaspoon red pepper flakes
    1/4 teaspoon ground cloves
    1/4 teaspoon ground cumin
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    2 tablespoons canola oil

    In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

    Plantains:
    Canola oil
    1 ripe plantain
    4 ounces butter
    1/4 cup finely chopped fresh scallions
    1/4 cup honey
    1/4 cup finely chopped fresh parsley leaves

    Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.

    Collard greens:
    12 ounces fresh collard greens, coarsely chopped
    1 tablespoon butter
    1/4 cup finely diced onion
    Crushed red pepper flakes
    1/4 cup chicken stock
    Kosher salt and freshly cracked black pepper

    Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
    In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.
    "Everyone's a star and deserves the right to twinkle"
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