Jamaican Ribeye with Rum-Chili Glaze and Black Bean-Sweet Potato Cakes

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A fusion of international cuisines, spicy Jamaican steaks and flavorful vegetable cakes add flare to summer cookouts. Serves 4.


Rum-Chili Glaze
1/3 c ea lime juice, dark rum and honey
2 red jalapeños, sliced thin
2 T soy sauce
4 garlic cloves, minced

Steaks and Rub
4, 6-8 oz ribeye steaks
1 t ea ground black pepper, salt, nutmeg, allspice, paprika and garlic powder

Black Bean-Sweet Potato Cakes
1 T olive oil
2 green onions, sliced thin
3 garlic cloves, minced
1 habanero chili pepper, diced fine
1/2 red bell pepper, diced fine
1 1/2 t ground cumin
14.5 oz can black beans, drained and rinsed
2 T beaten egg (approx. ½ egg)
1 c raw sweet potato, grated (not yam)
1/4 c garbanzo bean flour (available in your Market bulk dept.) or plain bread crumbs
1/2 t salt
1/4 t pepper
3 T vegetable oil, for frying cakes


Rum-Chili Glaze
Combine ingredients and reduce over med heat until syrupy, approx. 15 min. Keep warm until ready to serve.

Steaks and Rub
Combine all dry ingredients and rub steaks generously. Cover and refrigerate at least 1 hour or overnight. Grill over med-high heat until desired temperature is reached, approx. 4 min per side for med rare. Plate and drizzle with Rum-Chili Glaze.

Black Bean-Sweet Potato Cakes
Heat oil in skillet over med heat, adding onions and garlic. Cook 1 min then add habanero, bell pepper and cumin, cooking 30 sec more; remove from heat. In a mixing bowl, coarsely mash beans. Add hot ingredients and remaining ingredients to bowl and combine well. Divide into 12, 1 oz-portions and shape into small patties. Heat 3 T vegetable oil in clean skillet over med heat, adding patties in small batches and cooking until crispy, approx. 2-3 min per side. Yields 12 small cakes. Serve immediately.