Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens

Ingredients

• 1 tablespoon allspice 
• 1 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 4 ounces butter 
• 1 serving canola oil 
• 2 tablespoons canola oil 
• 0.3 cup chicken stock see 
• 12 ounces collard greens fresh coarsely chopped
• 0.3 cup parsley leaves fresh finely chopped
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground cumin 
• 0.3 cup honey 
• 1 serving kosher salt and freshly cracked pepper black
• 0.3 cup brown sugar light
• 0.3 cup onion diced finely
• 1  plantains ripe
• 1 serving pepper flakes red crushed
• 1 teaspoon pepper flakes red
• 12 ounce rib-eye steak 
• 2 teaspoons salt 
• 0.3 cup scallions fresh finely chopped

Equipment

• bowl
• frying pan
• pot
• grill
• ziploc bags
• tongs
• grill pan

Directions

1. Preheat grill or grill pan on high heat.
2. Rub jerk seasoning on steak.
3. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side).
4. Remove from grill with tongs and let rest for 8 to 12 minutes.
5. Serve with plantains and collard greens.
6. In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
7. Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown.
8. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
9. Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
10. In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.