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Jerk Flank Steak

This Jerk Flank Steak with Onions and Peppers brings bold Caribbean flavor to the dinner table. Marinated with jerk seasoning, garlic, thyme, lime juice, and a touch of brown sugar, the steak cooks with a beautifully browned crust before being sliced thinly across the grain. Sautéed onions and colorful bell peppers add sweetness that balances the spicy jerk marinade.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main, Main Course
Cuisine: Jamaican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the steak
  • 1½ –2 lbs flank steak
  • 2 tbsp prepared jerk marinade mild or spicy
  • 1 tbsp olive oil
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp lime juice
  • 2 tsp brown sugar
  • 3 garlic cloves minced
  • 2 green onions finely chopped
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • ½ tsp each onion powder garlic powder, smoked paprika, and black pepper
  • ¼ tsp ground allspice
  • Salt only if needed depending on your jerk marinade
  • For the onions and peppers
  • 1 large onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 tbsp olive oil
  • Pinch of salt and black pepper

Method
 

  1. Marinate the steak. Pat the steak dry. Mix all the steak ingredients except the meat in a bowl. Coat the steak thoroughly, cover, and refrigerate for 2–8 hours.
  2. Prepare for cooking. Remove the steak from the marinade and let excess drip off. Discard the used marinade. Heat a large cast-iron skillet over medium-high heat until hot, or preheat a grill to medium-high.
  3. Cook the steak. Lightly oil the skillet or grill grates. Cook for approximately 5–8 minutes per side, depending on thickness. Use a meat thermometer to check the thickest part; cook to 145°F, then let it rest for at least 3 minutes. A 5–10-minute rest also gives you time to finish the vegetables.
  4. Cook the vegetables. While the steak rests, heat 1 tbsp olive oil in a skillet. Add the onion and bell peppers. Cook for 5–7 minutes, stirring occasionally, until tender with lightly browned edges. Season with salt and pepper.
  5. Slice and serve. Find the long muscle lines running through the steak and slice thinly across those lines, holding your knife at a slight angle. Serve with the onions and peppers, spooning any resting juices over the meat.
  6. Tip:
  7. Debbie’s serving idea: Pair it with coconut rice and steamed cabbage, or tuck the sliced steak and peppers into warm tortillas for jerk steak tacos.

Notes

This Jerk Flank Steak with Onions and Peppers brings bold Caribbean flavor to the dinner table. Marinated with jerk seasoning, garlic, thyme, lime juice, and a touch of brown sugar, the steak cooks with a beautifully browned crust before being sliced thinly across the grain. Sautéed onions and colorful bell peppers add sweetness that balances the spicy jerk marinade.
When I made this recipe, it was a hit, and I couldn’t wait to share it! You can prepare this easy jerk flank steak in a cast-iron skillet or on the grill, making it a delicious choice for a family dinner or weekend cookout. Serve it with Jamaican rice and peas, coconut rice, or steamed cabbage—or tuck the slices into warm tortillas for flavorful jerk steak tacos.
Make flavorful jerk flank steak with onions and peppers, marinated with garlic, thyme, and lime. An easy Caribbean dinner for the grill or skillet.