All that's missing from these T-bone steaks, seasoned with Caribbean flavors and tangy pineapple preserves, is a soft ocean breeze blowing in the palm trees.
cup pineapple preserves
cup purchased teriyaki baste and glaze
tablespoons fresh lime juice
(1-lb.) beef T-bone or 4 (1-inch-thick) beef porterhouse steaks
teaspoons Caribbean jerk seasoning
Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients; mix well. Cook over low heat until preserves are melted, stirring frequently.
Rub both sides of each steak with jerk seasoning.
When grill is heated, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until of desired doneness, turning once or twice and brushing with glaze during last 2 minutes of cooking time.
Bring any remaining glaze to a boil. Serve warm glaze with steaks.
Caribbean jerk seasoning is a dry mixture of chiles, thyme, garlic, onions and sweet spices such as cinnamon, ginger, allspice and clovers. Jerk seasoning originated in Jamaica and is used to season meats and poultry.
You can also use beef strip streaks or rib steaks in this recipe.
To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once or twice and brushing with glaze during last 2 minutes of cooking time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Other Carbohydrate; 8 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.