The homemade jerk marinade with chilli, garlic, rum and all spice offers a genuine kick to rump, sirloin or rib eye steaks. Perfect for a barbecue, weddings and funerals. Contact Christopher’s Caterers for a catering quote for your event.
Preparation Time
15 Mins
Cook Time
12 Minutes
Serves
4 People
Based upon a 2cm thick steak
To Cook Rare: 2 1/2 minutes on each side
To Cook Medium: 4 minutes on each side
To Cook Well Done: 6 minutes on each side
Ingredients
4 lean rib-eye, sirloin or rump steaks
For the jerk marinade:
2 green chillies, deseeded and approximately sliced
2 spring onions, approximately sliced
2 garlic cloves, peeled and approximately sliced
1 teaspoon ground allspice
1 tablespoon fresh thyme leaves
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
1 teaspoon caster sugar
2 tablespoons light soy sauce
Method
Place the marinade ingredients into a food processor or mixer and whizz together to form a smooth paste.
Spoon the marinade into a shallow meal and coat the steaks on both sides. Cover and marinade in the fridge for up to 1 hour, or over night for additional flavour.
Prepare the steaks according to your choice on a prepared barbecue or preheated grill.
Serve the steaks with a pasta salad and crusty bread.
Tips:
If time is short why not utilize a jar of dry or ready rub jerk spices. A range of jerk pastes and seasonings are available at all great grocery stores. Jerk pastes/seasoning works well on lamb too.