Caribbean jerk-style steak cooked on Traeger Timberline 850, with I O Shen knife

How to cook Caribbean jerk-style steak on the Traeger Timberline 850 wood pellet grill

Perk up a plain steak with this marinade packed full of flavour

Again this recipe is really easy as all the work is in the marinade which can be done beforehand and the steaks left in it for an hour before cooking. This marinade really adds a little something extra if you want a change from a plain steak.

 

 

Ingredients:

  • 4 lean rib-eye, sirloin or rump steaks

Jerk marinade:

  • 2 Scotch Bonnet chillies; deseeded and finely chopped
  • 2 spring onions; finely chopped
  • 2 garlic cloves; grated
  • 1 teasp ground allspice
  • 1 tbsp fresh thyme leaves
  • 2 tbsp dark rum
  • ½ teasp ground cinnamon
  • 1 teasp caster sugar
  • 2 tbsp light soy sauce

Pre-heat the Traeger to grilling temperature.

Place the marinade ingredients into a food processor or blender and whizz together to form a smooth paste.

Spoon the marinade into a shallow dish and coat the steaks on both sides, we used rump. Cover and marinate in the refrigerator for up to 1 hour or overnight for extra flavour.

Pre-heat the grill to a grilling temperature and cook to your preference:

  • Rare 54 – 57C (130 – 135F)
  • Medium-rare 60C (140F)
  • Medium 68C (155F)
  • Well done 74C (165F)

Check that the steaks have reached the correct temperature using a digital temperature probe. Take the steaks off a couple of degrees under your target temperature, cover with tinfoil and a couple of tea-towels to rest for as long as you cooked them. While they are resting the temperature will carry on climbing to your target.

The knife used in the video is new to The Barbecue Shop; it is by I O Shen and should stay sharp, with normal use, for about 18 months. When it does need sharpening just return it to the manufacturer who will sharpen it for you.

Serve the steaks with a green salad and crusty bread or hasselback potatoes with garlic and cheese. I think we were all in agreement that the marinade didn’t have enough of a jerk ‘kick’ but it was still delicious. It maybe could do with another chilli and a little more garlic, but once you’ve tried the recipe you will be able to adjust it accordingly in future.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas