Habaneros give it the heat; brown sugar gives it the sweet. The juicy fat in this meat cuts through the spicy heat, delivering a robust and tender steak, kicking the classic chicken recipe to the curb.
Jamaican Jerk Skirt Steak
- Yield: 4 servings
- Prep Time: 2 hr
- Cooking Time: 5 min
- 3 habañero peppers (1 ½ ounces total) - stemmed, chopped
- ⅓ cup olive oil
- ⅓ cup packed light brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 2 (¾ pound, each) skirt steaks (1 ½ pounds total)
- 1 bunch green onions - sliced; separate the whites from the dark green slices
- kosher salt / fresh finely ground black pepper
- Puree habaneros and oil in a mini food processor, fitted with a steel blade, until chunky smooth. Pour habanero oil into a medium bow. Add brown sugar, garlic powder, allspice, cinnamon, cloves and nutmeg. Mix well, using a fork, making a wet paste.
- Slather the paste all over the skirt steaks on both sides. Evenly sprinkle the whites of the green onions over the surface of the steaks. Place steaks into a large zipper bag, pushing out the air and zip to close. Place in the refrigerator to marinade, 2 - 4 hours.
- Heat the grill over medium-heat.
- (While the grill is heating), remove skirt steaks to room temperature to remove the chill, 20 - 30 minutes. Flick off the onions, leaving the rub. Season both steaks with 3 teaspoons salt and 20 turns on the pepper mill on both sides. Spray the grill grates with non-stick cooking spray. Grill the steaks to medium-rare, 2 - 3 minutes on each side (with the lid up). Remove to rest, 8 minutes.
- Cut each steak in half, crosswise. Then slice each lengthwise against the grain into ½-inch slices. Serve garnished with dark green onion slices.
For my Cooking Video: Jamaican Jerk Skirt Steak