Directions
1. Prepare the Jerk Marinade
In a large mixing bowl, combine the olive oil, soy sauce, lime juice, jerk seasoning, minced garlic, brown sugar, ground allspice, ground cinnamon, ground nutmeg, thyme, and black pepper. Mix well until all ingredients are thoroughly combined.
2. Marinate the Steak and Shrimp
Add the sliced steak and shrimp to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. Cook the Yellow Rice
While the steak and shrimp are marinating, prepare the yellow rice. In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes. Add the rice, turmeric, ground cumin, garlic powder, onion powder, and saffron threads (if using). Stir to coat the rice with the spices.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and season with salt to taste.
4. Cook the Steak and Shrimp
Heat a large skillet or grill pan over medium-high heat and add 2 tablespoons of olive oil. Remove the steak and shrimp from the marinade, shaking off any excess. Cook the steak strips for about 3-4 minutes per side, or until they reach your desired level of doneness. Remove the steak from the skillet and set aside.
In the same skillet, add the shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Season with salt and pepper to taste.
5. Assemble and Serve
To serve, spoon a generous portion of yellow rice onto each plate. Top with the jerk steak and shrimp. Garnish with fresh cilantro and lime wedges. Serve immediately and enjoy the vibrant flavors of this Caribbean-inspired dish.
Tips and Tricks
- Adjusting the Spice Level: If you prefer a milder dish, reduce the amount of jerk seasoning or use a mild version. For more heat, add a chopped Scotch bonnet pepper to the marinade.
- Make Ahead: You can marinate the steak and shrimp up to a day in advance. This allows the flavors to develop further, making the dish even more delicious.
- Rice Alternatives: If you don’t have saffron, you can omit it or use a pinch of ground turmeric for color. You can also substitute jasmine or basmati rice for long-grain rice.
- Grill Option: For an added smoky flavor, cook the steak and shrimp on an outdoor grill instead of a skillet.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak, shrimp, and rice in a skillet over medium heat until heated through. You can also use a microwave, but the texture of the steak and shrimp may change slightly.