Caribbean Jerk Style Steaks Caribbean Jerk Style Steaks

Caribbean Jerk Style Steaks

The homemade jerk marinade with chilli, garlic, rum and all spice gives a real kick to rump, sirloin or rib eye steaks. Perfect for the barbecue

prep time
15 mins

cook time
12 minutes

serves
4 people

Based on a 2cm/¾inch thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

  • Energy(KJ)

    1609

  • Energy(Kcal)

    385

  • Fat(g)

    18.5

  • Saturates(g)

    9

  • Carbohydrate(g)

    5.90000009536743

  • Sugars(g)

    2.79999995231628

  • Fibre(g)

    1.70000004768372

  • Protein(g)

    44.7000007629394

  • Salt(g)

    1.60000002384186

Ingredients

  • 4 lean rib-eye, sirloin or rump steaks
  • For the jerk marinade

  • :2 green chillies, deseeded and roughly chopped
  • 2 green chillies, deseeded and roughly chopped
  • 2 spring onions, roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 5ml/1tsp ground allspice
  • 15ml/1tbsp fresh thyme leaves
  • 30ml/2tbsp dark rum
  • 2.5ml/½tsp ground cinnamon
  • 5ml/1tsp caster sugar
  • 30ml/2tbsp light soy sauce

Method

  1. Place the marinade ingredients into a food processor or blender and whizz together to form a smooth paste.
  2. Spoon the marinade into a shallow dish and coat the steaks on both sides. Cover ands marinate in the refrigerator for up to 1 hour overnight for extra flavour.
  3. Cook the steaks according to your preference on a prepared barbecue or preheated grill.
  4. Serve the steaks with a pasta salad and crusty bread.

Tips:

If time is short why not use a jar of prepared or dry rub jerk seasoning. A variety of jerk pastes and seasonings are available at all good supermarkets. Jerk pastes/seasoning works well on lamb too.