Jerked Rib-Eye Steaks With Yucca Chips and Habanero Sauce

“You want the hottest? You've got the hottest! This sauce is made from habanero peppers, the hottest chile of all, so be warned. We love this sauce over many things, but especially in this recipe. (I usually make the sauce the night before. This makes it faster to get the meal on the table.) Yuca (cassava) is a root vegetable from the Caribbean. Chips made from sweet potatoes or regular potatoes can be substituted, if you want.”
1hr 20mins

Ingredients Nutrition


  1. To prepare steaks, rub them with oil and season with jerk spice. (You can buy it premade or use a recipe such as Recipe #229453, #229453. Place steaks on a plate, cover with plastic wrap, and let sit at room temperature until sauce and chips are made. (If sauce was made ahead of time, just keep the steaks, covered, until chips are made.).
  2. Meanwhile, to prepare the sauce, place all ingredients in a saucepan with 1 cup of water and bring to a boil. Boil over medium-high heat for about 15 minutes or until liquid is reduced by half. Transfer to a blender and puree. Set aside and cool.
  3. Prepare the grill (steaks may also be broiled or sauteed in heavy pan, using same time as on the grill).
  4. To prepare chips, peel yuca with heavy knife and then cut into paper-thin slices. In deep fryer or large heavy skillet, heat oil to 375 degrees F. Carefully add the yuca slices in batches and fry for about 20-30 seconds, until crispy and golden brown. Remove chips with a slotted spoon and drain on paper towels. Immediately season with salt and sprinkle with lime juice squeezed from the wedges. Keep warm in a low temperature oven.
  5. Place seasoned steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium.
  6. To serve, place steak in the middle of a plate and top with sauce. Place a little extra sauce to the left of the steak. To the right of the steak, place chips and serve immediately.

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