Grilled Jamaican Steak Recipes

JAMAICAN STEAK

Steps:

• Score both sides of beef by cutting 1/4 inch deep diagonal lines about 1 inch apart in surface of steak to form diamond shaped design -- do not cut all the way through the meat.
• Combine sugar, juices, garlic, ginger, grated peels, slat , pepper, cinnamon and cloves in 2-quart glass dish.
• Add beef; turn to coat.
• Cover and refrigerate steak at least 2 hours.
• Remove beef from marinade; discard marinade.
• Grill beef over medium hot coals abut 6 minutes per side until medium-rare or to desired doneness.

GRILLED JAMAICAN STEAK

Steps:

• Slice the flank steak on a slant as thinly as poossible.
• Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap.
• Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well.
• Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
• Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare.
• Brush liberally with the remaining hot pepper paste.
• Fair warning: I really like hot stuff, and I find this to be awesome. If you don't like hot stuff, don't make this.

JAMAICAN BREWMASTER STEAK RECIPE - (4.4/5)

Steps:

• Day 1: Select or have your butcher hand cut 4 (12 ounce) top sirloin steaks. Place 4 cups of well-stirred marinade into a container. (Marinade must be at a temperature of 34 to 40 degrees before adding steaks. This will prohibit bacteria growth and possible food borne illnesses.) Note: Pour marinade into container first before adding steaks so steaks can float throughout marinade. Drop 4 top sirloin steaks into marinade. Day 2: Take lid off steaks and stir very well with gloved hands from bottom to top. Day 3: Take lid off steaks and stir very well with gloved hands from bottom to top. Day 4 & 5: Steaks are finished marinating. Steaks must marinate a minimum of 72 hours before being used. Keep steaks in its original container and marinate until you are ready to grill. Day 6: Steaks must be used this day. Discard after this day. (Shelf life: 5 days marinated.) Brush grill with oil swab. Place steak on scrubbed/cleaned/oiled grill flat grates. Cook steak half-way to desired doneness, flip and finish cooking. Place steak on dinner plate, hot side up. Brush with steak butter and sprinkle with butter. Put aside extra UNUSED marinade to be used as a dipping sauce during presentation. Do NOT use marinade that marinated the meat.

JAMAICAN JERK FLANK STEAK

Steps:

• Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
• In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
• Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.

CARIBBEAN GRILLED STEAK

Steps:

• Mix all spices in small bowl until well blended. Brush steak with 1 T oil, rub in 2T of spice mix. Refrigerate at least 30 minutes, longer for extra flavor.
• Stir lime juice and remaining 2T oil into spices.
• Thread pineapple onto skewers.
• Grill pineapple skewers over medium heat 5 to 10 minutes or till golden brown. Turn occasionally and brush with 1/2 the juice mixture.
• Grill steak over medium high heat 6 to 7 minutes per side, basting with remaining juice mix.
• Slice steak after resting and serve with pineapple.