Jamaican Jerk Flank Steak Recipe

Name: Jamaican Jerk Flank Steak
Prep time: 25 min
Cook time: 15 min
Total time: 160 min
Yield: 6
Ingredients: 1 flank steak , about 2 pounds/900 grams; 1 small onion (chopped); 1/2 cup/120 mL green onion (chopped); Juice of one lime; 1/3 cup/80 mL flat-leaf parsley or 1/4 cup cilantro; 2 large chili peppers or 1 small scotch bonnet (seeded and deveined); 2 cloves garlic (minced); 2 tablespoons/30 mL dark rum; 2 tablespoons/30 mL fresh thyme; 2 tablespoon/30 mL brown sugar; 2 tablespoons/30 mL soy sauce; 1 tablespoon/15 mL oil; 2 teaspoons/10 mL fresh ginger; 1 teaspoon/5 mL allspice; 1 teaspoon/5 mL black pepper; 1/2 teaspoon/2.5 mL cinnamon; 1/2 teaspoon/2.5 mL nutmeg; 1/2 teaspoon/2.5 mL salt

Prep: 25 mins

Cook: 15 mins

Marinate: 2 hrs

Total: 2 hrs 40 mins

Servings: 6 servings

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This flank steak recipe incorporates the traditional ingredients of jerk seasoning into a thick, flavorful marinade that works its way deep into the meat.

While the pepper of choice for this recipe is the Scotch bonnet, you may use any type of chile pepper available to you. Serve sliced over rice and top with tropical fruit for a delicious Caribbean treat.

“This marinade was spicy and flavorful. The warming spices and hint of rum and brown sugar added depth and character. Flank steak has so much beefy flavor and can stand up to the robust marinade. Be sure to slice the steak thinly and against the grain for the greatest tenderness and flavor.” —Diana Andrews

1 flank steak, about 2 pounds
1 small onion, coarsely chopped
1/2 cup coarsely chopped green onion
2 tablespoons lime juice, freshly squeezed
1/3 cup coarsely chopped fresh parsley, or 1/4 cup coarsely chopped fresh cilantro
2 large chile peppers, or 1 small Scotch Bonnet, seeded, deveined, and coarsely chopped
2 cloves garlic, minced
2 tablespoons dark rum
2 tablespoons fresh thyme leaves
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon oil
2 teaspoons fresh ginger
1 teaspoon allspice
1 teaspoon freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Gather the ingredients.

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Place flank steak in a resealable plastic bag.

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Combine the remaining ingredients in a blender or food processor and puree until smooth.

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Pour mixture over flank steak, making sure it is well distributed, seal the bag, squeezing out as much air as possible, and refrigerate for 2 to 8 hours.

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Preheat a grill for medium heat. Remove flank steak from the bag but do not throw away the marinade. Let the steak sit at room temperature for 15 minutes to take the chill off.

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Place the flank steak on the grill and cook until medium rare, about 13 to 15 minutes total, flipping halfway through.

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While steak is cooking, place reserved marinade in a medium saucepan and bring to a boil over medium heat for 5 minutes, stirring constantly.

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Reduce heat to low and simmer the marinade to reduce it a bit more, 2 to 3 minutes. This can be done on the side burner of your grill if you have one.

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Once steak is cooked, remove from heat and allow it rest for 5 minutes before carving. Slice meat against the grain and top with sauce.

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Nutrition Facts (per serving)
358	Calories
15g	Fat
9g	Carbs
43g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	358
% Daily Value*
Total Fat 15g	19%
Saturated Fat 5g	27%
Cholesterol 119mg	40%
Sodium 578mg	25%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	4%
Total Sugars 5g
Protein 43g
Vitamin C 31mg	157%
Calcium 62mg	5%
Iron 3mg	19%
Potassium 675mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.