Ingredients for marinade:
2 cups Jamaican Jerk Seasoning of your choice, or:
1/4 cup olive oil
3 Tablespoons fresh lime juice
3/4 cup white vinegar
1/4 cup soy sauce
1/2 cup orange juice
3 green onions, coarsely chopped
1 large yellow onion, coarsely chopped
2 Jalapeno peppers, seeded and coarsely chopped
1 tablespoon sugar
2 tablespoons salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground sage
1 1/2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons cayenne pepper
1 tablespoon ground thyme
2 tablespoons garlic powder
4 Thick-cut (1 ½ to 2 inches thick) beef tenderloins (rib-eye steak works well, too)
2-24 Hours Prior to Cooking:
1. Add all ingredients, except the steak, into the bowl of your processor, and puree to a paste consistency.
2. Place the tenderloin steaks in a plastic container 24-48 hours before cooking, and pour the marinade over the top, making sure to get marinade on all the steaks. Cover and refrigerate until 30 minutes before cooking.
1. Bring the steaks to room temperature (minimum 30 minutes) before grilling.
2. Grill over high heat until golden brown and the rub has formed a crust (2 to 3 minutes).
3. Flip the steak over, reduce the heat to medium. Baste steaks with the marinade and continue cooking to medium-rare doneness. (These finish quickly due to the tenderness created by the marinade)
4. Remove the steaks from the grill and let rest for 10 minutes before slicing. Tastes great with a grilled pineapple slice and a savory side dish. We served blue cheese cole slaw in the plating shown above.