Caribbean Jerk Style Steaks
The homemade jerk marinade with chilli, garlic, rum and allspice gives a real kick to rump, sirloin or rib eye steaks. Perfect for the barbecue.
Ingredients
- 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 or water
- ½ teaspoon ground cinnamon
- 1 teaspoon caster sugar
- 2 tablespoons light soy sauce
Method
- Place the marinade ingredients into a food processor or blender and whizz together to form a smooth paste.
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.
- Cook the steaks according to your preference on a prepared barbecue or preheated moderate grill.
- 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.
Serving suggestions
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 Share it with your friends Print Energy 385kcal Fat 18.
Nutrition
Each serving provides:
- Energy
- 385kcal
- Fat
- 18.5g
- Saturates
- 9g
- Carbs
- 5.9g
- Sugars
- 2.8g
- Fibre
- 1.7g
- Protein
- 44.7g
- Salt
- 1.6g
