Jamaican ‘jerk’ Beef Recipe

Prepare marinade

In a blender or food processor, combine fresh lime juice, soy sauce, olive oil, dark rum (if using), chopped fresh thyme, minced garlic, chopped green onions, chopped scotch bonnet (or habanero) pepper, brown sugar, salt, and black pepper. Blend until mostly smooth and emulsified, about 30–45 seconds. Scrape down sides and pulse once more.

Marinate steak

Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, turning to coat both sides thoroughly. Press out excess air and seal the bag, or cover the dish tightly. Refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to penetrate. If short on time, marinate for a minimum of 1 hour.

Bring to room temperature

About 30 minutes before grilling, remove the steak from the refrigerator and let it sit, sealed, at room temperature to take the chill off. Reserve the marinade; if you want to use some as a finishing glaze, bring it to a rolling boil for 2–3 minutes to kill any raw-meat bacteria (optional).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 425–450°F / 220–230°C). Clean and oil the grates lightly with the neutral oil to prevent sticking.

Grill steak

Remove the steak from the marinade and pat lightly with paper towels to remove excess moisture (this promotes a good sear). Place the steak on the hot grill. For a flank steak about 1/2 to 3/4 inch thick, grill 4–6 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C). Adjust time for thickness and desired doneness. Avoid overcooking — flank steak is best medium-rare to medium.

Rest and apply finishing rub

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. While resting, mix the jerk finishing rub (allspice, cinnamon, nutmeg, smoked paprika, red pepper flakes, and sea salt) in a small bowl. After the steak has rested, lightly sprinkle the finishing rub evenly over both sides and press gently so the spices adhere. Note: the finishing rub is concentrated; use sparingly to complement the marinade.

Slice and serve

Slice the steak thinly against the grain into 5 oz or 8 oz portion sizes as required. Arrange slices on a warmed plate, garnish with chopped cilantro or parsley and lime wedges. Serve immediately.

If you reserved marinade and boiled it, you can reduce it in a small saucepan over medium heat for 4–6 minutes until slightly thickened to make a glaze. Brush lightly over the sliced steak before serving for extra moisture and flavor. Discard any marinade that was not boiled.