GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE
Steps:
- Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
- Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
JAMAICAN JERK FLANK STEAK
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
- In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
- Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.
CARIBBEAN GRILLED RIBEYES
I made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. -De'Lawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 762 calories, Fat 54g fat (22g saturated fat), Cholesterol 202mg cholesterol, Sodium 442mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 61g protein.
JAMAICAN BREWMASTER STEAK RECIPE - (4.4/5)
Provided by CarlaKay
Number Of Ingredients 9
Steps:
- Day 1: Select or have your butcher hand cut 4 (12 ounce) top sirloin steaks. Place 4 cups of well-stirred marinade into a container. (Marinade must be at a temperature of 34 to 40 degrees before adding steaks. This will prohibit bacteria growth and possible food borne illnesses.) Note: Pour marinade into container first before adding steaks so steaks can float throughout marinade. Drop 4 top sirloin steaks into marinade. Day 2: Take lid off steaks and stir very well with gloved hands from bottom to top. Day 3: Take lid off steaks and stir very well with gloved hands from bottom to top. Day 4 & 5: Steaks are finished marinating. Steaks must marinate a minimum of 72 hours before being used. Keep steaks in its original container and marinate until you are ready to grill. Day 6: Steaks must be used this day. Discard after this day. (Shelf life: 5 days marinated.) Brush grill with oil swab. Place steak on scrubbed/cleaned/oiled grill flat grates. Cook steak half-way to desired doneness, flip and finish cooking. Place steak on dinner plate, hot side up. Brush with steak butter and sprinkle with butter. Put aside extra UNUSED marinade to be used as a dipping sauce during presentation. Do NOT use marinade that marinated the meat.
JAMAICAN STEAK
Make and share this Jamaican Steak recipe from Food.com.
Provided by teresas
Categories Steak
Time 2h22m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Score both sides of beef by cutting 1/4 inch deep diagonal lines about 1 inch apart in surface of steak to form diamond shaped design -- do not cut all the way through the meat.
- Combine sugar, juices, garlic, ginger, grated peels, slat , pepper, cinnamon and cloves in 2-quart glass dish.
- Add beef; turn to coat.
- Cover and refrigerate steak at least 2 hours.
- Remove beef from marinade; discard marinade.
- Grill beef over medium hot coals abut 6 minutes per side until medium-rare or to desired doneness.
GRILLED JAMAICAN STEAK
Hot and spicy flank steak served as an appetizer. Habaneros set this steak on fire. Ya Mon! Use Scotch Bonnets if you got 'em. I serve this as an appetizer as most people can't handle the heat through a whole meal.
Provided by TJW2725
Categories Steak
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Slice the flank steak on a slant as thinly as poossible.
- Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap.
- Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well.
- Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
- Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare.
- Brush liberally with the remaining hot pepper paste.
- Fair warning: I really like hot stuff, and I find this to be awesome. If you don't like hot stuff, don't make this.
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