Jesse Made This! Home Chef’s Caribbean Jerk Steak with Coconut Rice and Zucchini

We’ve now tried three different perfectly-portioned-home-cooking-delivery services: Blue Apron, Hello Fresh and Home Chef. No offense to the first two — you gave us some tasty meals — but, Home Chef has been the easiest to prepare, not to mention we prefer the multitude of options.

Today, Jesse made Caribbean Jerk Steak with Coconut Rice and Zucchini. Every section of this meal will be added to our cooking repertoire. Everything was simple to make, not to mention super tasty.


• 2 green onions

• 1 zucchini

• 2 flat iron steaks

• 3/4 cup jasmine rice

• 5.6 oz. of coconut milk

• 3 oz. jerk sauce

• olive oil

• salt and pepper to taste


Step 1: Trim and thinly slice green onions. Separate white from green. Trim zucchini ends, halve lengthwise and cut into 1/4-inch slices. Rinse steaks, pat dry and season on both sides.

Step 2: Bring a medium pot with rice, coconut milk, 3/4 cup of water, white portions of green onions, 1/2 tsp. salt to a boil over high heat. Reduce heat to low, cover and cook until rice is tender (about 18-22 minutes). Let rest for 5 minutes.

Step 3: While rice cooks, roast zucchini on baking sheet with 1 tsp. of olive oil and seasoned with salt and pepper at 425º (about 16-18 minutes).

Step 4: Put 1/2 tsp. of olive oil on pan and heat to medium. Add steaks to hot pan and cook until well-browned (about 4-5 minutes per side). Then, add jerk sauce and 2 tbsp. of water to pan. Flip to coat steak (about 30 seconds to 1 minute on each side). Add water as sauce reduces to prevent it from burning. Let steak rest for 5 minutes before serving.




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