Smoky, spicy, and packed with bold Caribbean flavors, Spicy Jamaican Jerk Beef is an explosion of heat and depth in every bite.

This dish takes traditional jerk seasoning and infuses it into tender beef, creating a perfect balance of spice, sweetness, and savory richness.

Jerk seasoning is famous for its complex mix of heat and aromatics. A blend of fiery Scotch bonnet peppers, allspice, garlic, and warming spices gives this dish its signature boldness. When combined with a slow-marinated cut of beef, the result is tender, juicy meat that’s bursting with flavor.

This dish is perfect for grilling, roasting, or even slow cooking. It’s a great option for cookouts, meal prep, or when you’re craving something with deep, smoky heat. Serve it with rice, plantains, or a fresh slaw to balance the spice.

Table of contents

What You Need for This Recipe

Each ingredient plays a role in bringing out the bold, spicy, and slightly smoky jerk flavor.

Beef – Flank steak, chuck roast, or sirloin work well. Choose a cut that can handle the intense marinade while staying juicy and tender.
Jerk Marinade – A mix of fresh ingredients like Scotch bonnet peppers, garlic, allspice, and lime juice creates a powerful base. Homemade jerk seasoning guarantees fresh, authentic flavors.
Brown Sugar & Lime Juice – The sweetness of brown sugar balances the heat, while lime juice adds a sharp, zesty contrast.
Soy Sauce & Vinegar – These add depth, saltiness, and acidity, enhancing the marinade’s complexity.
Thyme & Green Onions – Fresh herbs bring an earthy aroma that complements the fiery heat.

How to Make Spicy Jamaican Jerk Beef

This dish is simple to prepare but needs time to marinate for the best flavor.

Prepare the Marinade – Blend Scotch bonnet peppers, garlic, lime juice, soy sauce, brown sugar, vinegar, and spices into a smooth paste.
Marinate the Beef – Coat the beef generously in the jerk marinade and refrigerate for at least 4 hours (overnight for deeper flavor).
Cook the Beef – Grill over high heat for a charred, smoky finish or roast in the oven until tender.
Rest & Serve – Let the meat rest before slicing. Serve with rice, slaw, or plantains for a complete meal.

Why This Recipe Works

Jamaican jerk seasoning isn’t just about heat—it’s about layering flavors for depth and complexity.

Balanced Heat & Sweetness – The combination of fiery peppers, brown sugar, and lime creates a perfect contrast of spice and subtle sweetness.
Bold Marinade Penetrates the Meat – A long marinating time allows the spices to deeply infuse the beef, creating flavor in every bite.
Versatile Cooking Methods – Whether grilled, roasted, or slow-cooked, this recipe adapts well to different techniques while maintaining its smoky, spicy edge.
Authentic Caribbean Flavor – The combination of allspice, thyme, and Scotch bonnets brings a truly Jamaican touch that’s hard to replicate with other spice blends.

Ways to Customize This Dish

There are plenty of ways to adjust this recipe based on your spice tolerance and ingredient availability.

Make It Milder – Swap Scotch bonnets for habaneros or jalapeños for a slightly less intense heat.
Use a Different Protein – Jerk seasoning works beautifully with chicken, pork, or even tofu for a plant-based option.
Add More Depth – A splash of dark rum or molasses in the marinade adds a smoky-sweet richness.
Try a Dry Rub – Skip the wet marinade and use a dry spice rub for a quicker, grill-friendly version.
Slow Cook for Extra Tenderness – If using a tougher cut, slow cook the beef to break down fibers while keeping the jerk flavor strong.

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Best Side Dishes for Spicy Jamaican Jerk Beef

The bold spice of jerk beef pairs well with cooling, slightly sweet, or refreshing sides.

Rice and Peas – Traditional Jamaican coconut rice with kidney beans balances the spice with a creamy, slightly sweet contrast.
Fried Plantains – The caramelized sweetness of fried plantains complements the smoky jerk flavors.
Grilled Pineapple – Adds a juicy, tropical burst that helps cut through the heat.
Crisp Cabbage Slaw – A crunchy, slightly tangy slaw brings freshness and balance.
Coconut Cornbread – Soft, slightly sweet cornbread soaks up the flavorful juices while complementing the spice.

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Spicy Jamaican Jerk Beef

Spicy Jamaican Jerk Beef is a smoky, bold, and flavorful dish infused with traditional Caribbean spices, fiery Scotch bonnet peppers, and a rich, zesty marinade. This recipe brings deep heat and a perfect balance of sweetness and smokiness to every bite.

5 from 2 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Caribbean, Jamaican

Servings serving

Equipment

Blender or Food Processor For making the jerk marinade
Grill or Oven For cooking the beef
Tongs For flipping the beef while grilling

Ingredients

1.5 lbs beef flank steak, chuck roast, or sirloin
3 Scotch bonnet peppers seeded and chopped
4 cloves garlic minced
2 tablespoons fresh thyme chopped
2 teaspoons allspice ground
1 teaspoon cinnamon ground
1 tablespoon brown sugar
1/4 cup soy sauce
1/4 cup lime juice freshly squeezed
2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon salt adjust to taste
1/2 teaspoon black pepper adjust to taste
1 teaspoon smoked paprika for extra smokiness

Instructions

In a blender or food processor, combine Scotch bonnet peppers, garlic, thyme, allspice, cinnamon, brown sugar, soy sauce, lime juice, vinegar, olive oil, salt, black pepper, and smoked paprika. Blend until smooth.
Place the beef in a large dish or resealable bag. Pour the jerk marinade over it, ensuring the meat is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the grill or oven to 400°F (200°C). If grilling, cook over direct heat for 6-8 minutes per side. If roasting, place the beef in the oven and cook for 25-30 minutes, flipping halfway through.
Remove the beef from heat and let it rest for 5-10 minutes before slicing. Serve warm with rice, slaw, or plantains.

Notes

For an extra smoky flavor, grill the beef over charcoal.
Leftovers can be stored in an airtight container for up to 3 days.
Pair with grilled pineapple or fried plantains for a complete meal.

Keyword Caribbean grilling, jerk beef, spicy beef recipe

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Carrie Boyd

Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.

As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.

A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!