Jamaican Jerk Flank Steak

Jamaican Jerk Flank Steak

The Spruce / Maxwell Cozzi

Prep: 25 mins
Cook: 15 mins
Marinate: 2 hrs
Total: 2 hrs 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
358 Calories
15g Fat
9g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 358
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 119mg 40%
Sodium 578mg 25%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 43g
Vitamin C 31mg 157%
Calcium 62mg 5%
Iron 3mg 19%
Potassium 675mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flank steak recipe incorporates the traditional ingredients of jerk seasoning into a thick, flavorful marinade that works its way deep into the meat.

While the pepper of choice for this recipe is the Scotch bonnet, you may use any type of chile pepper available to you. Serve sliced over rice and top with tropical fruit for a delicious Caribbean treat.

“This marinade was spicy and flavorful. The warming spices and hint of rum and brown sugar added depth and character. Flank steak has so much beefy flavor and can stand up to the robust marinade. Be sure to slice the steak thinly and against the grain for the greatest tenderness and flavor.” —Diana Andrews

A Note From Our Recipe Tester


  • 1 flank steak, about 2 pounds

  • 1 small onion, coarsely chopped

  • 1/2 cup coarsely chopped green onion

  • 2 tablespoons lime juice, freshly squeezed

  • 1/3 cup coarsely chopped fresh parsley, or 1/4 cup coarsely chopped fresh cilantro

  • 2 large chile peppers, or 1 small Scotch Bonnet, seeded, deveined, and coarsely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons dark rum

  • 2 tablespoons fresh thyme leaves

  • 2 tablespoons brown sugar

  • 2 tablespoons soy sauce

  • 1 tablespoon oil

  • 2 teaspoons fresh ginger

  • 1 teaspoon allspice

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Jamaican Jerk Flank Steak ingredients

    The Spruce / Maxwell Cozzi

  2. Place flank steak in a resealable plastic bag.

    Place flank steak into a resealable plastic bag

    The Spruce / Maxwell Cozzi

  3. Combine the remaining ingredients in a blender or food processor and puree until smooth.

    marinade in a bowl

    The Spruce / Maxwell Cozzi

  4. Pour mixture over flank steak, making sure it is well distributed, seal the bag, squeezing out as much air as possible, and refrigerate for 2 to 8 hours.

    flank steak and marinade in a bag

    The Spruce / Maxwell Cozzi

  5. Preheat a grill for medium heat. Remove flank steak from the bag but do not throw away the marinade. Let the steak sit at room temperature for 15 minutes to take the chill off.

    marinaded flank steak on a plate

    The Spruce / Maxwell Cozzi

  6. Place the flank steak on the grill and cook until medium rare, about 13 to 15 minutes total, flipping halfway through.

    Place the flank steak onto the grill

    The Spruce / Maxwell Cozzi

  7. While steak is cooking, place reserved marinade in a medium saucepan and bring to a boil over medium heat for 5 minutes, stirring constantly.

    place reserved marinade into a saucepan

    The Spruce / Maxwell Cozzi

  8. Reduce heat to low and simmer the marinade to reduce it a bit more, 2 to 3 minutes. This can be done on the side burner of your grill if you have one.

    marinade cooking in a saucepan

    The Spruce / Maxwell Cozzi

  9. Once steak is cooked, remove from heat and allow it rest for 5 minutes before carving. Slice meat against the grain and top with sauce.

    Jamaican Jerk Flank Steak

    The Spruce / Maxwell Cozzi

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