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Prep 25min
Total0min
Servings4
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Ingredients
Glaze
1/2
cup pineapple preserves
1/4
cup purchased teriyaki baste and glaze
2
tablespoons fresh lime juice
Steaks
4
(1-lb.) beef T-bone or 4 (1-inch-thick) beef porterhouse steaks
3
teaspoons Caribbean jerk seasoning
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Steps
1
Heat gas or charcoal grill. In small saucepan, combine all glaze ingredients; mix well. Cook over low heat until preserves are melted, stirring frequently.
2
Rub both sides of each steak with jerk seasoning.
3
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.
4
Bring any remaining glaze to a boil. Serve warm glaze with steaks.
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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.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
540
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
7g
35%
Cholesterol
155mg
52%
Sodium
850mg
35%
Total Carbohydrate
32g
11%
Dietary Fiber
0g
0%
Sugars
22g
Protein
60g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
32%
32%
Exchanges:
2 Other Carbohydrate; 8 1/2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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