Beef Jerk Recipe

Prepare the marinade

In a blender or food processor add chopped scallions, garlic cloves, scotch bonnet (seeded if you prefer milder heat), peeled ginger, lime juice, soy sauce, vegetable oil, brown sugar, fresh thyme leaves, ground allspice, cinnamon, nutmeg, kosher salt and black pepper. Blend until you have a relatively smooth paste. Scrape down sides as needed and taste a small amount (use caution with heat) and adjust salt or lime if needed.

Marinate the beef

Trim excess fat from the steak and score the surface lightly in a crosshatch pattern if desired to help the marinade penetrate. Place the beef in a shallow dish or a zip-top bag. Pour the marinade over the beef, ensuring it coats the meat evenly. Massage the marinade into the meat, remove as much air as possible if using a bag, and refrigerate. Marinate at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration. If short on time, marinate at room temperature for 1 hour.

Bring to room temperature

About 30 minutes before cooking, remove the beef from the refrigerator and let it come to room temperature while covered. This promotes even cooking.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or heat a heavy cast-iron skillet over medium-high heat. Brush the grill grates or skillet lightly with olive oil to prevent sticking.

Cook the beef

Remove excess marinade from the steak (shake off but do not wipe completely). Place the steak on the hot grill or skillet. For skirt or flank steak about 4–6 minutes per side will give you medium-rare to medium depending on thickness. Use an instant-read thermometer if desired: 125–130°F for medium-rare, 135°F for medium. Avoid overcooking; jerk-style beef benefits from slight pinkness to stay tender.

Rest and slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Then slice thinly against the grain into strips.

Finish and serve

Arrange sliced beef on a platter, squeeze lime wedges over the top, sprinkle with chopped cilantro or parsley and serve immediately. Optionally serve with rice and peas, fried plantains, or a simple salad.