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Jerk Steak with Mango Salsa Recipe

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4.3 from 13 reviews

A vibrant Jerk Steak marinated with a rich blend of spices and herbs, seared to perfection in a cast iron skillet, and served with a refreshing, chilled mango salsa bursting with fresh vegetables and citrus flavors. This recipe brings the bold tastes of Caribbean cuisine to your dinner table in just 16 minutes of active cooking time.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 6-8 minutes
  • Total Time: 16-18 minutes plus marinating time
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean

Ingredients

Jerk Steak Marinade

  • 2 lb flank or skirt steak
  • 2 tbsp Mazola Corn Oil (plus more for steaks)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp thyme (plus 1/4 tsp additional thyme)
  • 1/4 tsp nutmeg (plus 1/8 tsp additional nutmeg)
  • 1/16 tsp cloves (plus 1/8 tsp additional cloves)
  • 1/4 tsp allspice
  • 1/4 cup dark brown sugar (adjust for taste)
  • 2 1/2 tbsp lime juice
  • 2 tbsp soy sauce
  • 5 scotch bonnet peppers (or habanero, sliced; use fewer for milder flavor)
  • 1/2 cup red onions (chopped)
  • 1/2 cup scallions (chopped)

Mango Salsa

  • 1 mango (diced)
  • 2 tsp cilantro (finely chopped)
  • 1 tbsp green onions (sliced finely)
  • 1 tbsp red onions (minced finely)
  • Juice of one lime
  • 1/4 cup yellow bell pepper (diced)
  • 1 tbsp shredded carrots (very finely diced)
  • 1 jalapeno pepper (or scotch bonnet/habanero, minced finely)
  • Salt and pepper to taste

Instructions

  1. Prepare the Steak: Cut the flank or skirt steak into four equal pieces to ensure even marinating and cooking.
  2. Make the Marinade: Combine all jerk steak marinade ingredients except the green onions in a food processor. Process for about 10 seconds until well blended to form a smooth marinade.
  3. Marinate the Steak: Place the steak pieces in a zip-top plastic bag. Pour the marinade over the steaks, then add the green onions on top. Remove as much air as possible and seal the bag. Massage the steaks to coat evenly with the marinade. Refrigerate and marinate for at least 2 hours or up to 24 hours for maximum flavor. Before cooking, remove steaks from bag and pat dry thoroughly to ensure a good sear.
  4. Sear the Steaks: Heat a cast iron skillet over high heat until very hot. Add a little oil, then place steaks in the pan without moving them. Sear each side for about 3-4 minutes, achieving a nice crust. Adjust cooking time if you prefer your steak more or less done.
  5. Rest the Steaks: Transfer steaks to a plate, cover lightly with foil, and let rest for about 10 minutes. Resting helps redistribute juices for tender meat. After resting, slice the steak thinly across the grain and serve immediately.
  6. Prepare Mango Salsa: In a medium bowl, combine diced mango, cilantro, shredded carrots, yellow bell pepper, sliced green onions, minced red onions, minced jalapeno, lime juice, salt, and pepper. Mix well and chill in the refrigerator for a couple of hours to allow flavors to meld. Serve chilled alongside the jerk steak for a fresh, vibrant complement.

Notes

  • Marinating the steak for longer (up to 24 hours) intensifies the flavors and tenderizes the meat.
  • Patting the steak dry before searing ensures a better crust and prevents steaming.
  • Use gloves when handling scotch bonnet or habanero peppers to avoid skin irritation.
  • If you prefer milder spiciness, reduce the number of peppers or substitute with jalapeno.
  • The mango salsa can be made ahead and stored in the refrigerator for up to 2 days.
  • Resting the steak after cooking is essential for juicy, tender slices.
  • Adjust sugar in the marinade according to your taste preference for sweetness.

Find it online: https://cheftinaskitchen.com/jerk-steak-with-mango-salsa-recipe/