Craig and Shaun McAnuff’s jerk butter steak with sweet potato wedges recipe

“Succulent, juicy steaks cooked to perfection, glazed with a jerk butter and topped with a jerk gravy. Served with sweet potato wedges – quick, easy and pure flava!” says Craig McAnuff, from Caribbean food and lifestyle platform Original Flava.

Jerk butter steak with sweet potato wedges

Ingredients:
(Serves 4)

4 ribeye steaks (about 900g total)
2tbsp olive oil
2tbsp jerk seasoning
130g butter, softened
2tbsp jerk marinade
2 beef stock cubes
200ml jerk BBQ sauce

For the sweet potato wedges:
2 large sweet potatoes, peeled and cut into wedges
1tbsp olive oil
1tsp sweet paprika
1tsp garlic powder
1tsp all-purpose seasoning
Sea salt

Method:

1.  Pat the steaks dry with kitchen paper, then rub with olive oil and coat all over with the jerk seasoning. Let them marinate at room temperature for at least 30 minutes so the flava soaks in.

2.  While the steaks are marinating, make the sweet potato wedges. If cooking them in the oven, preheat the oven to 200°C fan/220°C/Gas 7. In a bowl, toss the wedges in the olive oil, paprika, garlic powder, all-purpose seasoning and a pinch of salt. Spread the wedges on a tray and bake for 30–35 minutes until golden and tender. If cooking in the air fryer, place the wedges in the basket in a single layer and cook at 200°C for 18–20 minutes, shaking halfway through, until crispy on the outside and soft inside.

3.  To cook the steaks, preheat the grill to 200°C or heat a heavy frying pan or cast-iron skillet over a medium–high heat until smoking hot. Cook the steaks to your liking, flipping halfway through: for medium-rare, cook for 9–10 minutes total (internal temperature of 54–57°C); for medium, cook for 10–11 minutes total (58–60°C) and for medium-well done, cook for 11–12 minutes total (61–66°C).

4.  Let the steaks rest on a chopping board for 10 minutes.

5.  While the steaks are resting, mix 115g of the butter with the jerk marinade to make your jerk butter. Melt it in the frying pan over a low heat, then return the steaks to the pan for 2–3 minutes and baste well so every bite is full of flava. Remove the steaks from the pan once again.

6.  For the gravy, melt the remaining butter in a small saucepan. Whisk in 250ml of water, the beef stock cubes and the jerk BBQ sauce. Simmer for 4–5 minutes until the gravy is smooth and slightly thickened.

7.  Serve the steaks with the sweet potato wedges and the gravy on the side for people to help themselves.

Original Flava, Easy Caribbean: 80 quick and easy recipes with feel-good flava by Craig and Shaun McAnuff is published in hardback by Bloomsbury Publishing, priced £25.  Photography by Matt Russell. Available now