Grilled Breadfruit Steaks with Smoky Herb Oil: A Tropical, Savory Delight

Start by peeling the breadfruit using a sharp knife, cutting off both ends, and removing the tough outer skin. Slice the breadfruit into 1-inch thick steaks, discarding the core in the center.

Season the breadfruit:
In a small bowl, combine olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Mix well to create the marinade. Rub this seasoning mix generously over both sides of the breadfruit steaks, making sure they’re evenly coated. Let the steaks sit for about 15 minutes to absorb the flavors.

Grill the breadfruit steaks:
Preheat your grill to medium-high heat. Lightly brush the grill grates with vegetable or coconut oil to prevent sticking. Place the seasoned breadfruit steaks on the grill and cook for 4-6 minutes per side, or until they’re tender with visible grill marks and a slight crisp on the edges. The texture should be slightly similar to that of grilled potatoes—soft and tender on the inside with a smoky, crispy exterior.

Prepare the smoky herb oil:
While the breadfruit is grilling, prepare the smoky herb oil. In a small bowl, combine fresh cilantro (or parsley), lime juice, and the optional fresh thyme. In a small saucepan, heat the vegetable or coconut oil over medium heat, and once hot, pour it over the herb mixture. Stir and let it steep for a minute or two until fragrant.

Serve:
Once the breadfruit steaks are done, remove them from the grill and drizzle them with the smoky herb oil. Serve hot, garnished with additional fresh cilantro or parsley for a burst of color and freshness. Enjoy the tropical flavors with your favorite grilled meats or as a stand-alone dish.

Serving and Storage Tips: