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The perfect summer meal is bright, zesty, savory, spicy and full of warm spices – you get all of that in this juicy Jerk steak and mango salsa recipe. Perhaps the best part is the fact that you really don’t even need to do much to make it. Marinate it then cook for a few minutes and you’re done! Summertime is hectic enough, plus with the kids going back to school, who wants to worry about dinner. This jerk steak with or without the salsa is a must for your easy recipe box collection. The first thing I love about this recipe is the fact that it’s made with Cholesterol blocking Mazola Corn®
I’m happy that I’m partnering with Mazola Corn Oil for Cholesterol Awareness Month and sharing this easy jerk steak and mango salsa recipe. There’s hardly anything to dislike about this meal. I love an easy salt and pepper steak but there are times when I want a steak bathed in a delicious spicy marinade. You know how it is sometimes! And this jerk steak does the trick!
No. 2, some jerk recipes get long and involved, and you need lots of ingredients or steps to make it. Not this recipe for jerk steak though! Marinade, sear, grill or bake and boom – you’re ready to eat.
September is National Cholesterol Awareness Month. I’ve been swapping out butter and replacing it with Mazola Corn Oil in many of my recipes lately. Mazola Corn Oil is an all-purpose cooking oil that is a heart-healthy* choice for your family. Variety of uses include baking, grilling, sautéing, stir frying or mixing up a marinade or dressing.
Did you know that once cooking oils have exceeded their smoke point it can negatively affect the food and may cause toxic fumes. However, Mazola Corn Oil has a high smoke point of 450 degrees Fahrenheit, therefore, it’s a great choice when it comes to cooking steaks because you don’t have to worry about exceeding the smoke point. For this jerk steak recipe, I added Mazola Corn Oil in the marinade and I also brushed some on both sides to create a nice sear and that beautiful brown crust that you usually see at steakhouses.
EQUIMPENT TO MAKE JERK STEAK:
You’ll need a cast iron skillet or grill to make the jerk marinade and a food processor. The recipe is very simple. Just add all of the marinade ingredients (except for the green onions) into the food processor and blend until you get a smooth consistency. Process for about 10 seconds or so.
JERK INGREDIENTS (Amounts are listed in recipe card below)
- Mazola Corn Oil
- Flank or skirt steak
- dried thyme: earthy sweet flavor
- Red onions
- Green onions
- Scotch Bonnet Peppers or habanero pepper: for some heat. Use less peppers for a milder jerk steak flavor
- Brown sugar:
- Soy sauce: for a great umani flavor
- Fresh lime juice:
- Warm spices like, nutmeg, cinnamon, allspice and cloves
- Salt and pepper
Mango Salsa Ingredients (Amounts are listed in recipe card below)
- Mango
- Green onions
- Red onions:
- Lime juice: for some zesty lime flavor
- Cilantro: For fresh warm citrusy flavor
- Carrots for a bit of crunch
- Yellow bell peppers: For sweet flavor
HOW DO YOU MAKE JERK STEAK?
Before you start anything, make sure you prep all the ingredients for an easy breezy prep.
Step 1. Cut the steak into four equal pieces. Add all of the jerk steak ingredients (minus the green onions) for the marinade to a food processor. Process for about 10 seconds.
Step 2. Put the steaks into a zip bag then add the marinade. 
Add the green onions on top of the steaks. Remove the air before you seal it shut.
Step 3. Massage the steaks. Make sure they’re all well-coated in the marinade. Marinate for a couple of hours or up to 24 hours in the refrigerator.
Step 4. Remove steaks from bag and pat steaks very dry. 
Step 5. Cook the steak
In a cast iron skillet large enough for the steaks, heat up the pan until it’s very hot. Add the steaks. Do not move the steak around at all. Sear both sides for about 3-4 minutes each. Place steaks to rest on a plate and cover lightly with foil for about 10 minutes. Cut thin slices across the grain. Serve immediately. Fyi, if you like your steak well done, just cook it longer.
WHAT GOES WITH JERK STEAK?
- Plantains
- Coconut rice
- Rice and peas
- Pineapple coconut cornbread
- Cornbread
HOW TO MAKE MANGO SALSA
Add the mangoes, cilantro, carrots, bell peppers, onions, green peppers, salt and pepper to a bowl and mix well. Chill for a couple hours. Serve immediately.
The flavors in these recipes are SO GOOD! Easy as pie, right? Well, I don’t think pie is easy for everyone, but I promise you this recipe is so easy a kid can make it. Yea this recipes has a few ingredients, but everything is quick prep just a few minutes to cook! Head over to Mazola.com for more information on and inspiration.
*see Mazola.com for more information on the relationship between corn oil and heart health.
Jerk Steak w/ Mango Salsa Recipe
Ingredients
For the marinade
- 2 lb flank or skirt steak
- 2 tbsp Mazola Corn Oil more for the steaks plus more for the steaks
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp thyme plus an additional 1/4 tsp
- 1/4 tsp nutmeg plus an additional 1/8 tsp
- 1/16 tsp cloves plus an additional 1/8 tsp
- 1/4 tsp allspice
- 1/4 cup dark brown sugar add less or more for taste
- 2 1/2 tbsp lime juice
- 2 tbs soy sauce
- 5 scotch bonnet peppers or habanero (for milder flavor use less peppers) cut into large slices
- 1/2 cup red onions chopped
- 1/2 cup scallions chopped
Mango salsa
- 1 mango diced
- 2 tsp cilantro chopped finely
- 1 tbsp green onions sliced finely
- 1 tbsp red onions minced finely
- Juice of one lime
- 1/4 cup yellow bell pepper diced
- 1 tbsp shredded carrots diced very finely
- 1 jalapeno pepper scotch bonnet, habanero works too. Minced finely
Instructions
- Cut the steak into four equal pieces.
- Add all of the jerk steak ingredients (minus the green onions) for the marinade to a food processor. Process for about 10 seconds.
- Put the steaks into a zip bag then add the marinade. Add the green onions on top of the steaks. Remove the air before you seal it shut. Massage the steaks. Make sure they’re all well-coated in the marinade. Marinate for a couple of hours or up to 24 hours in the refrigerator. Remove steaks from bag and pat steaks very dry.
- In a cast iron skillet large enough for the steaks, heat up the pan until it's very hot. Add the steaks. Do not move the steak around at all. Sear both sides for about 3-4 minutes each.
- Place steaks to rest on a plate and cover lightly with foil for about 10 minutes. Cut thin slices across the grain. Serve immediately. Fyi, if you like your steak well done, just cook it longer.
To make the mango salsa
- Add the mangoes, cilantro, carrots, bell peppers, onions, green peppers, salt and pepper to a bowl and mix well. Chill for a couple hours. Serve immediately.
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