Jamaican Jerked Tri-Tip with Coconut-Scallion Rice

6 servings


5 scallions, trimmed
2 medium jalapeño peppers, seeded if you prefer milder heat
3 garlic cloves, peeled
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 tablespoons packed dark brown sugar
1 tablespoon ground allspice
11/2 teaspoons ground ginger
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 tablespoon kosher salt
2 tablespoons freshly squeezed lime juice
1 tablespoon vegetable oil
1 (2- to 21/2-pound) tri-tip roast or steaks


Separate the white part of the scallions from the green (reserve the green part if making the Coconut-Scallion Rice). Purée the white parts of the scallions, jalapeños, garlic, and thyme in a food processor, scraping down the sides once or twice to make a smooth paste. Add the brown sugar, allspice, ginger, pepper, nutmeg, salt, lime juice, and oil and pulse once or twice to blend. Let the jerk paste stand for about 10 minutes to let the flavors develop. You can prepare this up to 2 days in advance.

Starting from the tip, slice the trip-tip against the grain into large, chunks about 4 inches long and 2 inches wide and thick, making them as uniform as you can from this irregular cut. Nestle the beef in a bowl, spoon the jerk paste over it, and turn to coat each piece. Let the meat marinate for at least 30 minutes at room temperature or in the refrigerator for up to 24 hours.

Prepare a gas or charcoal grill for medium-high heat (375° to 425°F), scrape the grate clean, and oil it lightly. Grill the beef over the hottest part of the grill for 4 to 41/2 minutes with the cover closed, then use tongs to flip and grill the other side for another 4 to 41/2 minutes for medium rare. For medium, slide the beef to the coolest part of the grill, cover and cook for 2 to 5 minutes longer.

Coconut-Scallion Rice

Makes 6 servings

1 (14-ounce) can regular or light coconut milk
11/2 cups short- or long-grain white rice
1 tablespoon packed light brown sugar
3/4 teaspoon salt
1 (1-inch) cinnamon stick
5 scallions, green parts only (reserved from the jerk spice rub), very thinly sliced

Bring the coconut milk and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Add the rice, brown sugar, salt, and cinnamon stick, stir once, and cover the pan. Reduce the heat to low and simmer until all the coconut milk is absorbed and the rice is tender to the bite, 20 to 22 minutes. Discard the cinnamon stick and stir in the scallions just before serving.

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