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

4 people

Based on a 2cm 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


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



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

  • 2 green chillies, deseeded and roughly chopped
  • 2 spring onions, roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 1 teaspoon ground allspice
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons dark rum
  • ½ teaspoon ground cinnamon
  • 1 teaspoon caster sugar
  • 2 tablespoons light soy sauce


  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 and marinate in the refrigerator for up to 1 hour, or overnight for extra flavour.
  3. Cook the steaks according to your preference on a prepared barbecue or preheated moderate grill.
  4. Serve the steaks with a pasta salad and crusty bread.


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.