- 1 x 1kg Entrecote
- 200g cauliflower
- 1 tbsp jerk rub
- 200g pineapple, skin removed
- Handful of coriander chopped
- Handful of mint, chopped
- 3 tbsp sour cream
- 2 limes
For the jerk rub:
- 1 tbsp allspice berries
- 1 tbsp cracked black peppercorns
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- 1 tbsp fresh thyme leaves, chopped
- 4 spring onions, chopped (use the white part and most of the green)
- 3 scotch bonnet chillies, finely chopped
- 1 tbsp dark brown sugar
- 1 tsp salt
- 2 tbsp dark soy sauce
- Juice of 1 lime
To begin, remove the entrecote from the fridge and allow to come to room temperature. Blend the spices for the rub.
Slice the cauliflower into 1 inch slices and grill on both sides on a medium hot grill until nicely charred on both sides. Sit in a warm oven (120°C) or on a higher rack on the grill for around 10 minutes till cooked but still firm. Grill the pineapple as a whole piece on medium grill until blackened and soft.
Chop the cauliflower into 1 inch chunks. Chop the pineapple into 2cm dice. Mix in a bowl with the jerk rub.
For the steak set your oven to 120°C or use an indirect grilling area. Smash the steak with a heavy pan until the thickness is halved. Slash the surface with a sharp knife (1mm depth) to roughen the texture up and to increase the surface area.
In a hot pan or grill, cook the steak until you have an even brown colour on all surface areas. Add salt when each surface is hot. Let it sit in a 120°C oven or indirect grill area for around 25 mins until it reaches at least 50°C.
Dollop the sour cream on the plate then add the pineapple and cauliflower jerk. Slice the steak and season, then sit steak on top. Squeeze on the lime then cover with herbs.