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.

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.

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 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°).

GRILLED MEXICAN STEAK

Steps:

• Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
• In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
• Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

JAMAICAN GRILLED FISH

Steps:

• Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
• Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.