Grilled Jamaican Steak

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“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.”

Ingredients Nutrition


  1. Slice the flank steak on a slant as thinly as poossible.
  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. Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well.
  4. Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
  5. Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare.
  6. Brush liberally with the remaining hot pepper paste.
  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.

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