Wednesday, July 16, 2008

Jerked Tenderloin with Mango Salsa

This Jamaican dry rub of spices is usually used on chicken and pork, but it works wonderfully with beef. I used a combination of cayenne and pepper flakes, the traditional pepper is Habanero, but I couldn't find them this week and they would probably be too hot to sell at the restaurant anyway. There is a long list of ingredients, but it makes for such a complex smokey, sweet, and spicy flavor. And it is especially good with something cool next to it such as mango and avocado salsa. I added some yam frites to the plate. Again fried plantains would be a more traditional side, but the yam frites are more appealing to my palate.

Jerk Seasoning

1 tablespoon of allspice

1 teaspoon of cinnamon, ground

1/2 teaspoon of nutmeg, ground

1/4 teaspoon of cloves, ground
1 tablespoon of dried thyme

1 teaspoon of cayenne

2 tablespoons of dried red pepper flakes

1 tablespoon of smoked paprika

1/4 cup brown sugar

2 tablespoon of minced garlic

2 tablespoons of minced fresh ginger

Mix all of the ingredients

Lightly coat the tenderloin with the rub, and grill over medium low heat. You need a slow smoldering cooking process to bring out all the spices. Grill 20 to 25 minutes, the steak should remain medium rare if your fire is at a low enough temperature.

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