Jerk steaks recipe

(5 ratings)

Jerks steaks are the perfect way to spice up any barbecue.

jerk steak
  • healthy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories316 Kcal16%
Fat8 g11%
Saturated Fat3.5 g18%
Carbohydrates14 g5%

Jerks steaks are the perfect way to spice up any barbecue. Making your own jerk sauce is much easier than you’d think. We’ve used a shop bought jerk seasoning as the base, then added other ingredients to make it into a sweet and spicy sauce. Jerk steaks will bring a touch of Caribbean sunshine to any barbecue, but if you want to serve them in the colder months, you could cook in a pan instead. For an authentic feel, serve these steaks with a good slaw and some rice and peas, or why not try slicing the steaks and using them to make jerk steak tacos! If you prefer, you could slather this sticky jerk marinade over fish or another meat to infuse it with a smoky and savoury BBQ flavour. Jerk is a Jamaican style of cooking in which meat is dry rubbed or wet marinated with a hot spice mixture. The main ingredients in a jerk spice mix are allspice and scotch bonnet peppers, which give its signature fragrance and fiery kick.


  • 2 x 200g rump steaks

For the marinade

  • 1 echalion shallot
  • 5cm piece of fresh ginger
  • 2tbsp tomato purée
  • 1tbsp cider vinegar
  • 3tbsp jerk spice seasoning
  • 2tbsp black treacle
  • 2tbsp soy sauce

To serve

  • green salad, optional




  1. Roughly chop the echalion shallot and fresh ginger and then blitz together with the other marinade ingredients in a food processor. Once it’s all well combined, slather the marinade over the steaks. Leave in the fridge to marinate for at least an hour or, if possible, overnight.
  2. For a medium steak, cook on the BBQ over a high-heat for 4 min on each side. Serve straight away with a green salad, if you like.
Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.