"Dirty Steaks + Jerk.html"

Charcoal steak and cauliflower

1 steak, at least 1-in. thick
1 cauliflower
Good-quality sustainable-wood charcoal

For the jerk rub (this batch, refrigerated, will last the summer)

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
3 scotch bonnet chillies, finely chopped
1 tbsp dark brown sugar
1 tsp salt
2 tbsp dark soy sauce
juice of 1 lime

Get your coals hot and wait for the initial flames to calm. Meanwhile, blend the jerk
ingredients together and set aside. Halve the cauliflower, then cut each half into
4 wedges. Throw them, along with the steak, on to the coals.

Cook the steak to medium rare (season halfway, though, if you don't want to use the jerk
rub), turning both the meat and the cauliflower all the time you want the cauliflower done
until the stems are soft but it still has a bite. If your coals have a thick layer of ash,
use a hairdryer to blow it off (this will also heat up the coals). If that's too much faff,
you can just brush the excess ash off the steak later.

When the steak is cooked to your liking, slice it up and brush it with the marinade. Do the
same with the cauliflower and serve with sour cream, flatbread, rice or a potato dish.

Enjoy with summer vibes and lots of beer, rum or both.

See http://www.theguardian.com/lifeandstyle/2015/may/27/dirty-barbecue-dirty-steak-clinching?CMP=EMCNEWEML6619I2
Neil Rankin