Spicy Jerk Flank Steak

Spicy Jerk Flank Steak

Serves 6 to 8
Spice up an ordinary fajita menu with this marinated steak or serve it with grilled pineapple, bell peppers and flatbread, with a little yogurt to cool the heat. Consider wearing thin rubber gloves when you seed the pepper, then wash your hands well.
  • 1 very hot chile pepper, stemmed and seeded
  • 4 cloves garlic
  • 1 tablespoon grated ginger
  • 1 cup chopped fresh or frozen pineapple
  • 1/2 cup dry white wine
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons dried thyme
  • 1/4 teaspoon ground turmeric
  • Salt to taste
  • 1 (2-pound) flank steak
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Put pepper, garlic, ginger, pineapple, wine, allspice, cumin, coriander, thyme, turmeric and salt into a blender and process until smooth. Transfer marinade to a large re-sealable plastic bag, add steak and seal. Toss bag around gently so that marinade coats steak then refrigerate for at least 30 minutes or overnight.

Remove steak from bag and transfer to a large plate. Cover with plastic wrap and set aside to let come to room temperature.

Preheat grill to medium-high heat. Arrange steak on grill and cook, flipping once, about 6 to 7 minutes total for medium rare or 8 to 9 minutes total for medium well. Transfer to a cutting board and set aside to let rest for 5 to 10 minutes. Slice against the grain and serve.
Nutritional Info: 
Per Serving: 200 calories (60 from fat), 7g total fat, 2.5g saturated fat, 45mg cholesterol, 160mg sodium, 3g carbohydrates, 28g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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