Grilled jerk beef flank steak with peach salsa

Name: Grilled jerk beef flank steak with peach salsa
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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; 1 ½ lb (680 g) beef flank steak; 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

Preparation 15 min
Refrigeration 3 h
Cooking 8 min
Servings 4
Freezing I do not suggest

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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.