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    You are in: Home / Recipes / Grilled Jamaican Steak Recipe
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    Grilled Jamaican Steak

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    8 mins

    10 mins

    TJW's Note:

    Hot and spicy flank steak served as an appetizer. Habaneros set this steak on fire. Ya Mon! Use Scotch Bonnets if you got 'em. I serve this as an appetizer as most people can't handle the heat through a whole meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the flank steak on a slant as thinly as poossible.
    2. 2
      Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap.
    3. 3
      Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well.
    4. 4
      Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
    5. 5
      Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare.
    6. 6
      Brush liberally with the remaining hot pepper paste.
    7. 7
      Fair warning: I really like hot stuff, and I find this to be awesome. If you don't like hot stuff, don't make this.

    Ratings & Reviews:

    • on November 09, 2009

      45

      We decided to brave this as a main dish because we love spice. While this was very hot, we enjoyed it very much. We ate as steak sandwiches with a slice of cheese melted on top to cut the spice. Very yummy. If you love spice, you will love this. Made for My-3-Chefs 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Jamaican Steak

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 193.8
     
    Calories from Fat 85
    43%
    Total Fat 9.4 g
    14%
    Saturated Fat 3.9 g
    19%
    Cholesterol 46.4 mg
    15%
    Sodium 62.5 mg
    2%
    Total Carbohydrate 1.8 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.7 g
    2%
    Protein 24.3 g
    48%

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