Hailing from Jamaica, jerk seasoning is a blend of fragrant spices and herbs. This recipe uses a jerk mixture as a marinade for a barbecued flank steak.

Yield: Serves 6.



  • ​2 jalapeño peppers, stems removed and coarsely chopped*
  • ½ cup fresh lime juice*
  • 3 tbsp canola oil*
  • 3 tbsp chopped fresh cilantro*
  • 3 cloves garlic, roughly chopped*
  • 2 green onions, sliced*
  • 2 tbsp packed golden brown sugar*
  • 1 tbsp finely chopped fresh ginger*
  • 1 tbsp grated lime peel*
  • 2 tsp chopped fresh thyme or ½ tsp dried thyme, crumbled*
  • 1 tsp ground allspice*
  • ½ tsp cinnamon*
  • 2½ lb (1.25 kg) flank steak
  • ¼ tsp kosher salt
  • ½ tsp freshly ground pepper


  1. ​To prepare marinade, combine all ingredients except steak, salt and pepper in food processor; process until smooth. Transfer marinade to a heavy-duty zip-lock plastic bag. Add steak and squeeze bag to coat. Marinate in refrigerator for at least 4 hours or up to 24 hours.
  2. Preheat natural gas barbecue on high heat for 10 – 15 minutes. Remove steak from marinade and pat steak dry with paper towels; discard marinade.
  3. Season steak with salt and pepper. Grill steak until medium-rare, about 7 – 10 minutes per side. Remove from heat. Cover and let stand for 15 minutes before slicing.
Nutritional analysis per serving: 430 Calories, 26.9 g fat, 44.1 g protein, 0.1 g carbohydrate, 0 g fibre, 211 mg sodium