3 small scotch bonnet or habanero chiles (1-1/2 ounces total) - stemmed, chopped
4 - 5 green onions, sliced (whites and dark greens separated)
1/3 cup olive oil
1/3 cup packed light brown sugar
2 teaspoons granulated garlic powder
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
3 teaspoons kosher salt
3/4 teaspoons fresh finely ground black pepper
Avocado oil - to oil the grates
Puree the chiles and the whites of the green onions with the oil in a mini food processor or mini blender, fitted with the steel blade attachment, until chunky smooth.
Add the brown sugar, garlic powder, allspice, cinnamon, cloves and nutmeg to the chile oil and mix well, using a fork, making a wet paste.
Using a meat tenderizer, puncture the meat on both sides with the needle blades to tenderize. Divide and slather the jerk rub paste over the steaks on both sides.
Cover and marinate the steaks, 25 minutes or for best flavor place in the refrigerator to marinate 2 to 4 hours. Heat your grill or cast-iron grill pan over medium-heat.
Remove any chiles or onion bits, leaving the jerk rub paste and season both steaks with 3 teaspoons salt and 3/4 teaspoon pepper on both sides.
Rub the grill grates with avocado oil. Grill the steaks, about 2 minutes on each side, with the lid up, to 145°F for medium-rare doneness as measured by a meat thermometer. Remove from grill to rest, 8 minutes.
Cut both steaks in half, crosswise then slice each half, lengthwise, against the grain into thin slices. Arrange onto a small platter and garnish with the dark green onion slices, because you're fancy!
Coconut Rice Ingredients:
1 cup jasmine rice
1-2/3 cups unsweetened coconut milk
1/3 cup sweetened shredded coconut
1/4 cup water
2-inch piece peeled ginger - quartered
2 limes, divided
Triple wash the rice in cold water and strain. Add the rice into a 2-1/2 quart sauce-pot. Add the coconut milk, coconut, water, and ginger.
Finely grate the zest of 1 lime and add it to the pot, then freshly squeeze the juice into the pot. Cut the remaining lime into wedges and set aside, to serve alongside the cooked rice when finished.
Season the rice generously with salt and stir. Bring to a boil over high heat. Reduce to simmer and cover. Cook for 12 minutes. Remove from the heat, fluff the rice with a fork and let stand 3 to 4 minutes.