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Jamaican Jerk Flank Steak


Jamaican Jerk Flank Steak

Jamaican Jerk Flank Steak

Regarding BBQ, Inc.
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 chili pepper available to you. Serve sliced over rice and top with tropical fruit for a delicious Caribbean treat.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 4 to 6


  • 1 flank steak, about 2 pounds
  • 1 small onion, chopped
  • 1/2 cup green onion, chopped
  • juice of one lime
  • 1/3 cup 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 dark rum
  • 2 tablespoons fresh thyme
  • 2 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • 2 teaspoons fresh ginger
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • dash of hot sauce optional


Place flank steak into a resealable plastic bag. Combine remaining ingredients in a blender or food processor. Pour mixture over flank steak making sure it is well distributed, seal bag and place into refrigerator for 2-8 hours.

Preheat grill for medium heat. Remove flank steak from bag but DO NOT throw away marinade. Place onto grill and cook for 8-10 minutes per side. While steak is cooking, place reserved marinade into a saucepan and bring to a boil for 2 minutes, stirring constantly. Reduce heat and allow to simmer for 8-10 minutes. This can be done using the side burner of your grill. Once steak is cooked, remove from heat and allow it rest for 5 minutes before carving. Slice meat, top with sauce and diced tropical fruit.

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