Grilled jerk beef flank steak with peach salsa
- Preparation 15 min
- Refrigeration 3 h
- Cooking 8 min
- Servings 4
- Freezing I do not suggest
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🌶️ The flank steak that tastes like a Caribbean summer
This one is a real trip. A juicy flank steak coated in homemade jerk spices. That hot, fragrant Caribbean blend that smells of thyme, chili and warm spices. We grill it just enough to keep it rosy, slice it thin, and crown it with a fresh peach salsa that cools everything down. The contrast between the heat of the jerk and the sweetness of the peaches is exactly what makes every bite addictive.
🔥 Homemade jerk spice blend. That’s where all the magic is
No need to buy a pre-made blend. My jerk spice mix comes together in two minutes with what you already have in the pantry, and it tastes a hundred times better than the store-bought kind. Allspice, nutmeg, cinnamon and cloves give it that rounded warmth typical of the Caribbean, woken up by cayenne and chili. Whisked with oil, lime and tamari, it becomes a paste that soaks into the flank steak and transforms it completely.
🍑 A salsa that changes everything
The peach salsa is what takes this dish from good to memorable. Ripe peaches, cherry tomatoes, red onion, a big handful of cilantro and a good squeeze of lime: fresh, colourful, sweet and tangy. It cuts through the fat and heat of the flank steak and brings that perfect summery touch for a BBQ dinner with friends. It’s the kind of plate that impresses without asking for a ton of effort.
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🔨 Pound the flank steak for an even thickness
Flank steak pieces aren’t always the same thickness throughout. Cover the meat with plastic wrap and gently pound it with a rolling pin to even it out. The cooking will be more uniform. Be careful not to flatten it too thin. You still want a hearty flank steak. Only do this if there’s a big difference between the two ends.
🔪 Always slice against the grain
Flank steak has long, visible fibres. Find the direction of the grain and slice thinly at a cross angle. That’s what makes the difference between a tender bite and a chewy one, no matter the quality of the meat.
⏱️ Let it rest under aluminum foil
After cooking, cover the flank steak tightly with aluminum foil and let it rest for 5 minutes without touching it. The juices redistribute back into the meat instead of running out onto the plate, giving you a juicy flank steak with every slice.
🌶️ Adjust the heat of the jerk
The blend is moderately spicy. For more heat, double the cayenne and chili powder. For a milder version the kids will love, cut them in half. You keep all the depth of the spices without the fire.
🍑 Make the salsa ahead of time
The peach salsa only gets better with time. Make it at least 15 minutes before serving so the flavours can meld, or up to 2 days ahead in the refrigerator. Add the cilantro at the last minute so it stays nice and green.
🧊 Freeze the meat in the marinade
You can place the flank steak and the jerk marinade directly in a resealable bag and freeze the whole thing. The meat marinates as it thaws in the refrigerator, giving you a BBQ dinner ready to grill without any extra thought.
✅ What to serve with my grilled jerk beef flank steak?
It’s perfect alongside grilled dishes and summer salads. Serve it next to my Legendary Tex Mex Pasta Salad or a good Creamy Corn Salad. And if you love island flavours, my Homemade jerk spice blend will work on a thousand other proteins.
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Jerk marinade
- 4 to 5 tbsp of homemade jerk spice blend (recipe below)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) fresh lime juice
- 1 tbsp (15 ml) tamari
Jerk spice blend
- 2 tsp (10 ml) dried thyme
- 2 tsp (10 ml) dried parsley
- 2 tsp (10 ml) brown sugar
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) sweet smoked paprika
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- ½ tsp (2.5 ml) cayenne pepper
- ½ tsp (2.5 ml) freshly ground black pepper
- ½ tsp (2.5 ml) ground nutmeg
- ¼ tsp (1.25 ml) ground cinnamon
- ¼ tsp (1.25 ml) ground cloves
- ¼ tsp (1.25 ml) chili powder
Steak
- 1 ½ lb (680 g) beef flank steak
Peach salsa
- 2 ripe peaches, diced
- 1 cup (250 ml) cherry tomatoes, quartered
- ½ cup (125 ml) fresh cilantro, chopped
- ¼ cup (60 ml) red onion, finely diced
- Juice of 1 ½ limes
- 2 tbsp (30 ml) olive oil
- Salt and pepper
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Preparation
- Make the jerk spice blend. In a small bowl, combine the thyme, parsley, brown sugar, allspice, salt, paprika, garlic powder, onion powder, cayenne, pepper, nutmeg, cinnamon, cloves and chili powder. This blend yields about 4 to 5 tbsp, just enough for the marinade. Double the recipe to keep some in the pantry for up to 6 months.
- Make the marinade. In a bowl, whisk the jerk spice blend with the vegetable oil, lime juice and tamari until you get a smooth paste.
- Place the flank steak in a dish or a resealable bag, pour in the marinade and coat the meat well. Refrigerate for 3 hours up to overnight. The longer it marinates, the more the spices come through.
- Take the flank steak out 30 minutes before cooking to bring it to room temperature. Meanwhile, make the salsa. Gently combine the peaches, cherry tomatoes, cilantro, red onion, lime juice, olive oil, salt and pepper. Let it rest for 15 minutes so the flavours come together.
- Preheat the barbecue to high heat (500 °F / 260 °C). Oil the grill, then cook the flank steak for 3 to 4 minutes per side for medium-rare.
- Transfer the flank steak to a plate, cover tightly with aluminum foil and let it rest for 5 minutes without touching it. That’s the secret to a juicy flank steak.
- Slice thinly against the grain, top generously with the peach salsa and serve immediately.
Jerk is a Caribbean spice blend originating from Jamaica that is both hot and fragrant. It combines herbs like thyme, warm spices like allspice, nutmeg and cinnamon, and heat from cayenne and chili. That’s what gives grilled meats their signature Caribbean flavour.
Flank steak cooks best over high heat and quickly, ideally to medium-rare. Plan for 3 to 4 minutes per side on a very hot barbecue (500 °F / 260 °C). Beyond medium, it becomes tough, so watch it closely and trust the touch rather than the clock.
Three secrets: marinate it to break down the fibres, don’t cook it past medium-rare, and most importantly slice it thinly against the grain after a 5-minute rest. It’s that combination that turns a tough cut into melt-in-your-mouth meat.
Yes, and it’s actually better that way. Make it at least 15 minutes before serving to let the flavours come together, or up to 2 days ahead in the refrigerator. Just add the cilantro at the last minute so it keeps its colour and freshness.
It shines at a summer BBQ dinner with my legendary tex mex pasta salad, my creamy corn salad or a beef flank brochettes satay style for the big appetites.
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