Rib-eye steaks coated in a fragrant Caribbean spice mix is perfectly complimented by slices of sweet griddled pineapple.


  • 4 x 280g (10oz) rib-eye steaks

  • 4 hot red chillies, deseeded and roughly chopped

  • 2 tablespoons ground allspice

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1½ teaspoons smoked paprika

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 6 spring onions (scallions), roughly chopped

  • 4 cloves garlic, sliced

  • 2 tablespoons white wine vinegar

  • 4 tablespoons olive oil


  • 1.

    Place all the ingredients except the steaks in a food processor and blend until they form a paste.

  • 2.

    Spread 2 tablespoons of the paste over each steak, coating both sides, cover with cling film and allow to marinate overnight for at least 4 hours.

  • 3.

    Remove the steaks from the fridge at least half an hour before you wish to cook them. Cook the steaks in a griddle pan over a fierce heat for 3-4 minutes for medium-rare, or to your liking. Allow to rest for 5 minutes on a warm plate.

  • 4.

    In a pan, heat the remaining paste, adding water to achieve your desired sauce consistency and serve with the steak alongside slices of oven-roasted pineapple and roasted sweet potato wedges.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1051kj
  • Fat Total 84g
  • Saturated Fat 32g
  • Protein 66g
  • Carbohydrate 10g
  • Sugar 3g
  • Sodium 768mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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