Jamaican Jerk Sirloin Skewer Bowl

A sweet, savory, and smoky Jamaican jerk rub of allspice, cinnamon, cayenne, and oregano turns Pre's lean, grass-fed Petite Sirloin into a quick island-inspired dinner. The steak is seared, rested, sliced thin, and threaded onto skewers, then served over warm grains and crisp greens. A short list of pantry spices and about 30 minutes is all it takes.

Total Time: 30 minutes

Servings: 2

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Jamaican Jerk Sirloin Ingredients

• 2 5-ounce Pre Petite Sirloin steaks

• 1 teaspoon chili powder

• ½ teaspoon paprika

• ⅛ teaspoon allspice

• ½ teaspoon oregano

• ½ teaspoon sea salt

• ¼ teaspoon cinnamon

• ¼ teaspoon cayenne

• ¼ teaspoon black pepper

• 2 tablespoons grapeseed oil or melted coconut oil, divided

• cooked grains of choice, for serving

• crisp greens and veggies of choice, for serving

Instructions:

1. Remove steaks from refrigerator 15 minutes before cooking.

2. Preheat cast-iron or nonstick skillet over medium-high heat.

3. Combine chili powder, paprika, allspice, oregano, sea salt, cinnamon, cayenne, and black pepper in small bowl. Add 1 tablespoon oil and stir into paste-like mixture.

4. Pat steaks dry and rub spice mixture all over. (Why: removing surface moisture helps develop a deeper, browned crust.)

5. Add remaining 1 tablespoon oil to hot skillet. Add steaks and cook 5 to 6 minutes per side, until internal temperature reaches 125-130º F for medium-rare.

6. Transfer steaks to cutting board and let rest 6 minutes.

7. Slice Jamaican jerk sirloin against the grain into thin strips and thread onto wooden skewers. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

8. Serve skewers over warm grains with crisp greens and veggies.