Caribbean BBQ Grass-Fed Rib Steak
Spicy Mango Salsa & Maple-Garlic Murasaki Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1180 /serving
We’re turning up the heat in all the ways. Putting a AAA grass-fed rib steak on the barbie is fire for this bone-in cut. Grilling fresh mango for a chipotle and cilantro salsa is an even hotter move. Broccolini and full-bodied Murasaki sweet potatoes (maple-kissed for Canada Day) are veggie standouts.
We will send you:
- 625g Grass-fed AAA bone-in beef rib steak (Canadian-raised)
- 14g Cilantro
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lime
- 1 Bunch of broccolini
- 450g Murasaki sweet potatoes
- 1 Mango
- 1 Chipotle pepper in adobo
- 15ml Maple syrup
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk, Sulphites
You will need:
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
BBQ
Total Fat
61 g
Saturated Fat
25 g
Sodium
620 mg
Total Carb
93 g
Sugars
36 g
Protein
73 g
Fibre
16 g
Preparation
Make the maple-garlic butter
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Mince the garlic. In a small bowl, microwave the garlic and 2 tbsp butter (double for 4 portions), in 30 sec. increments, until melted. Add the maple syrup.
Roast the sweet potatoes
Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender. In the last 3 min., add the maple-garlic butter.
Mise en place
Meanwhile, pit the mango and cut into large pieces. Remove the bottom inch of the broccolini stems (halve lengthwise if large). Juice the lime. Halve, peel and mince the shallot. Roughly chop the cilantro leaves and stems. Roughly chop the chipotle pepper, reserving the adobo sauce.
Grill the broccolini & mango
In a large bowl, combine the broccolini, mango, a drizzle of oil and S&P. Add to the BBQ and grill, turning occasionally, 4 to 6 min., until browned and tender. Transfer to a cutting board. Scoop the mango flesh out of the skin; roughly chop the flesh.
Grill the steak
Pat the steak* dry; season with the remaining spices and S&P. Add to the BBQ and grill, 5 to 8 min. per side, until cooked as desired. Transfer to a cutting board and let rest before slicing.
Make the mango salsa & serve
In a medium bowl, combine the mango, shallot, cilantro, chipotle pepper and adobo sauce, lime juice, a drizzle of oil and S&P. Divide the sweet potatoes, broccolini and steak between your plates. Spoon the mango salsa over the steak. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
