Jerked Rib-Eye Steaks With Yucca Chips and Habanero

Name: Jerked Rib-Eye Steaks With Yucca Chips and Habanero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rib eye steaks, about 10 ounces each; 2 tablespoons light olive oil; 1 tablespoon caribbean jerk seasoning; ½ cup carrot, minced; 2 tablespoons white onions; 2 garlic cloves, minced; 2 orange habanero peppers, seeded and minced; ½ cup sugar; 1 cup unseasoned rice vinegar; 1 pinch salt; 1 12 lbs yucca root; 4 cups vegetable oil or 4 cups peanut oil; salt; 1 lime, cut into wedges

Servings: persons

4 rib eye steaks, about 10 ounces each
2 tablespoons light olive oil
1 tablespoon caribbean jerk seasoning
½ cup carrot, minced
2 tablespoons white onions
2 garlic cloves, minced
2 orange habanero peppers, seeded and minced
½ cup sugar
1 cup unseasoned rice vinegar
1 pinch salt
1 12 lbs yucca root
4 cups vegetable oil or 4 cups peanut oil
salt
1 lime, cut into wedges

1
To prepare steaks, rub them with oil and season with jerk spice.
2
(You can buy it premade or use a recipe such as Recipe #229453, #229453.
3
Place steaks on a plate, cover with plastic wrap, and let sit at room temperature until sauce and chips are made.
4
(If sauce was made ahead of time, just keep the steaks, covered, until chips are made.
5
).
6
Meanwhile, to prepare the sauce, place all ingredients in a saucepan with 1 cup of water and bring to a boil.
7
Boil over medium-high heat for about 15 minutes or until liquid is reduced by half.
8
Transfer to a blender and puree.
9
Set aside and cool.
10
Prepare the grill (steaks may also be broiled or sauteed in heavy pan, using same time as on the grill).
11
To prepare chips, peel yuca with heavy knife and then cut into paper-thin slices.
12
In deep fryer or large heavy skillet, heat oil to 375 degrees F. Carefully add the yuca slices in batches and fry for about 20-30 seconds, until crispy and golden brown.
13
Remove chips with a slotted spoon and drain on paper towels.
14
Immediately season with salt and sprinkle with lime juice squeezed from the wedges.
15
Keep warm in a low temperature oven.
16
Place seasoned steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium.
17
To serve, place steak in the middle of a plate and top with sauce.
18
Place a little extra sauce to the left of the steak.
19
To the right of the steak, place chips and serve immediately.

2679

kcal

Calories

266

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 rib eye steaks, about 10 ounces each, 2 tablespoons light olive oil, 1 tablespoon caribbean jerk seasoning, ½ cup carrot, minced, and more.

Yes, Jerked Rib-Eye Steaks With Yucca Chips and Habanero Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerked Rib-Eye Steaks With Yucca Chips and Habanero Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions