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Rub Me Belly Beef
 
RecipeBeef Cuts
Rub Me Belly Beef
See what happens when you give steak salad island eye appeal and a carefree Caribbean attitude? Grilled, jerk-spiced Ranch Cut Steak, mango, pineapple, kiwi and papaya, drizzled with honey-lime dressing. All wrapped up in a banana leaf with toasted coconut and macadamia nuts. Hungry, mon?
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Rub: 
Combine rub ingredients; press evenly onto beef steaks. Cover and refrigerate until ready to use.
Jamaican jerk seasoning6 tablespoons
Pimenton (Spanish smoked paprika)2 tablespoons
Beef Shoulder Center (Ranch) Steaks (IMPS/NAMP 1114E, PSO 1), cut 1-inch thick6 pounds
Honey-Lime Yogurt Dressing: 
Microwave sugar until softened or grate if using disks. Whisk sugar with remaining dressing ingredients until blended. Refrigerate, covered, until ready to use.

Yield: 3-1/2 cups
Palm sugar3 tablespoons
Greek-style or drained plain yogurt3 cups
Fresh lime juice1/4 cup
Honey1/4 cup
Jamaican jerk seasoning1 teaspoon
Tropical Fruit Salad: 
Grill mango and pineapple wedges; cut into 3/4-inch dice. Combine with kiwi and papaya. Cover and refrigerate until ready to use.

Yield: 1-1/2 gal
Mangoes, cut into 3/4-inch wedges1 1/2 quarts
Pineapple, cut into 3/4-inch wedges1 1/2 quarts
Kiwi fruit, cut into 1/2-inch dice1 1/2 quarts
Strawberry papaya or dragon fruit, cut into 1/2-inch dice1 1/2 quarts
  
Per order:

Grill 1 steak to medium rare to medium doneness. Carve into 1/4-inch-thick slices. Form 1 banana leaf into cone shape, securing with wooden pick; place on plate.

Spoon 1 cup Tropical Fruit Salad into leaf cone; drizzle with 2 Tbsp Honey-Lime Yogurt Dressing. Fan steak slices next to fruit salad. Garnish with 1 Tbsp nuts and 1 Tbsp coconut.
Banana leaves (5x10 inches)24 each
Toasted chopped macadamia nuts1 1/2 cups
Toasted shaved coconut1 1/2 cups


Nutrition information per serving: 371 calories; 16 g fat(6 g saturated fat; 8 g monounsaturated fat); 67 mg cholesterol; 291 mg sodium; 32 g carbohydrate; 4.5 g fiber; 27 g protein; 8.4 mg niacin; 0.7 mg vitamin B6; 4.2 mg vitamin B12; 3.5 mg iron; 36.2 mg selenium; 6.5 mg zinc; 95.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline
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