Best Jamaican Brewmaster Steak Recipes

Jamaican Steak image

Provided by teresas

Categories Steak

Time 2h22m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs beef flank steak
1/4 cup brown sugar, packed
3 tablespoons orange juice
3 tablespoons lime juice
3 garlic cloves, minced
1 piece fresh ginger (1 1/2x1 inch piece)
2 teaspoons orange peel, grated
2 teaspoons lime peel, grated
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

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.

Jamaican Brewmaster Steak Recipe - (4.4/5) image

Provided by CarlaKay

Number Of Ingredients 9

JAMAICAN MARINADE:
4 (12 ounce) top sirloin steaks
46 ounces pineapple juice
2 cups granulated sugar
2 cups soy sauce
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1 tabelspoon garlic salt
1 tablespoon fresh ginger, grated

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.