Jerk Seasoned Steak
Spice up your dinner table with this bold and flavorful Jerk Seasoned Steak! Perfectly marinated in a fragrant blend of Caribbean-inspired spices like allspice, smoked paprika, and a hint of cinnamon, these steaks are further enhanced by the zest of lime juice and the freshness of scallions. The seasoning paste not only infuses the ribeye, sirloin, or strip steaks with layers of smoky heat and sweetness but also creates a beautiful, caramelized crust when grilled or seared to perfection. With just 15 minutes of prep time and a quick grilling session, this recipe is both a time-saving and crowd-pleasing option for steak lovers. Serve with roasted vegetables or a vibrant salad for a complete and satisfying meal. Ideal for summer cookouts or a cozy dinner at home, this Jerk Seasoned Steak brings a taste of the tropics to your kitchen.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Steak (ribeye, sirloin, or strip)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Ground allspice
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Scallions, finely chopped
- 1 tablespoon Lime juice, freshly squeezed
Instructions
In a small bowl, combine olive oil, minced garlic, fresh thyme, ground allspice, dried thyme, smoked paprika, cayenne pepper, ground cinnamon, brown sugar, salt, and black pepper. Mix well to form a paste.
Rub the jerk seasoning paste evenly over both sides of the steaks. Add the scallions and lime juice to the steaks, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
Preheat your grill or skillet to medium-high heat. Lightly oil the grill grates or the skillet to prevent sticking.
Cook the steaks for 4-6 minutes per side for medium-rare, or adjust the time based on your preferred level of doneness. Use a meat thermometer to check internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for well-done.
Remove the steaks from the grill or skillet and let them rest for 5 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve hot. Pair with a fresh salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
