JERK STEAK
aka Caribbean Suya (TM)
This was made with a jerk wet rub as opposed to the dry seasoning because I find its so easy for steak to dry out and I always prefer wet rubs for moisture, it's like your steak is made already saucey and I got the sauce !...pun intended
(couldn't help myself lol)
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Moving on - this is just mad, there really isn't much to say, its like if they had suya in the Caribbean, it would be this.
If you make it and disagree, we shall meet in the comments section :)
Yield: 4 servings
Prep time: 20 mins
Cook time: 10mins or less
Total time: <30mins
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Ingredients:
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Sirloin Steak 500g
Garlic Cloves, grated x2
Scotch Bonnets (ata rodo), diced x4
Jerk Seasoning, 4 tbsp
Honey, 1 tsp
Tomato puree, 1/1 tbsp
Olive oil, 2 tbsp
Lime juice, 1 tbsp
Lime zest, 1 tsp
Unsalted butter, 1 tbsp
Salt, to taste
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Grocery Shopping:
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Grandex, Fola Osibo, Lekki 1
(for the Jerk Seasoning)
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Prep:
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Rinse steak and pat dry.
Cut steak along the width of it into 1 inch or 1.5 inch strips and set aside.
Let strips sit at room temperature for at least 20 minutes.
In a small dish, combine the jerk seasoning, honey, tomato puree, olive oil, lime juice, lime zest, garlic and bonnets. Mix well and set aside.
Pre heat the grill at 310 dc.
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Instructions:
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Lightly sprinkle salt the strips of steak.
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Spread jerk rub over the strips of steak making sure each strip is well covered.
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Lay steak strips on a grill rack, place in the preheated grill and cook until done to your liking;
4-6 minutes for medium-rare
6 minutes for medium
6-8 minutes for medium well
8-10 minutes for well done
turning once halfway through cooking. -
Remove the steak strips from the grill and transfer to a board or platter and let rest about 5-10 minutes before serving.
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Serve your strips with a side of your choice or munch alone as a snack like I did (oink oink).
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Enjoy !
Share your verdict on my Caribbean suya ...