Jamaican Jerked Tri-Tip with Coconut-Scallion Rice

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Slathering meat with a wet rub is conventional of Caribbean worldwide locations and goes by the outlandish title of “jerk.” Jerk spice combination combines chiles with spices and showcases the Jamaican pepper we know as allspice. This minute tropical brown berry is redolent of clove, nutmeg, cinnamon, and ginger, flavors we companion with apple pie. This scrumptious preparation fits allspice with tri-tip, a hearty pork lower that loves an assertive rub. Grassfed tri-tip is a minute roast that cooks more uniformly when lower into serving pieces beforehand. The rub calls for jalapeño in remark of the used blazing hot scotch bonnet chile, as a result of it serves up hundreds of warmth for each person I know. The Coconut-Scallion Rice (recipe follows) is a calming, mildly sweet complement to the fiery pork.


  • 5 scallions, trimmed
  • 2 medium jalapeño peppers, seeded whereas you preserve milder warmth
  • 3 garlic cloves, peeled
  • 1 tablespoon chopped modern thyme or 1 teaspoon dried
  • 2 tablespoons packed darkish brown sugar
  • 1 tablespoon floor allspice
  • 11/2 teaspoons floor ginger
  • 3/4 teaspoon murky pepper
  • 1/2 teaspoon floor nutmeg
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon vegetable oil
  • 1 (2- to 21/2-pound) tri-tip roast or steaks


  1. Instructions
  2. Separate the white piece of the scallions from the golf green (reserve the golf green piece if making the Coconut-Scallion Rice). Purée the white parts of the scallions, jalapeños, garlic, and thyme in a meals processor, scraping down the perimeters a pair of times to originate a gentle paste. Add the brown sugar, allspice, ginger, pepper, nutmeg, salt, lime juice, and oil and pulse a pair of times to mix. Let the jerk paste stand for about 10 minutes to let the flavors produce. You might want to most seemingly be ready to prepare this as much as 2 days upfront.
  3. Starting from the tip, gash the outing-tip in opposition to the grain into broad, chunks about 4 inches long and 2 inches wide and thick, making them as uniform as it is doubtless you’ll most seemingly from this irregular lower. Nestle the pork in a bowl, spoon the jerk paste over it, and flip to coat every fragment. Let the meat marinate for no less than half-hour at room temperature or in the fridge for as much as 24 hours.
  4. Put together a gasoline or charcoal grill for medium-high warmth (375° to 425°F), jam the grate tremendous, and oil it lightly. Grill the pork over the freshest piece of the grill for 4 to 41/2 minutes with the cloak closed, then exercise tongs to flip and grill the replacement aspect for one other 4 to 41/2 minutes for medium uncommon. For medium, dash the pork to the most effective piece of the grill, cloak and cook dinner for 2 to 5 minutes longer.
  5. Coconut-Scallion Rice
  6. Makes 6 servings
  7. (14-ounce) can fashioned or gentle coconut milk 11/2 cups brief- or long-grain white rice 1 tablespoon packed gentle brown sugar 3/4 teaspoon salt 1 (1-scuttle) cinnamon stick 5 scallions, green parts handiest (reserved from the jerk spice rub), very thinly sliced
  8. Bring the coconut milk and 3/4 cup water to a boil in a medium saucepan over medium-high warmth. Add the rice, brown sugar, salt, and cinnamon stick, lumber once, and cloak the pan. Reduce the warmth to low and simmer till your entire coconut milk is absorbed and the rice is refined to the chunk, 20 to 22 minutes. Discard the cinnamon stick and lumber in the scallions appropriate earlier than serving.

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