Spicy Jamaican Jerk Beef

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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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 serving

Course: Main Course

Cuisine: Caribbean, Jamaican

Ingredients Equipment Method Notes

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
¼ cup soy sauce
¼ cup lime juice freshly squeezed
2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon salt adjust to taste
½ teaspoon black pepper adjust to taste
1 teaspoon smoked paprika for extra smokiness

Equipment

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

Method

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.

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