Caribbean Jerk Style Steaks

Name: Caribbean Jerk Style Steaks
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Caribbean
Ingredients: 4 lean rib-eye, sirloin or rump steaks; 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

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 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
385kcal
Fat
18.5g
Saturates
9g
Carbs
5.9g
Sugars
2.8g
Fibre
1.7g
Protein
44.7g
Salt
1.6g

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
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.

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.