Best 7 Grilled Jamaican Steak Recipes

GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE

Steps:

• Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
• Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

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.

CARIBBEAN GRILLED RIBEYES

Steps:

• Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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.