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Aug 17, 2016 By Shereen Pavlides for The 2 min read

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Shereen Pavlides

Jamaican Jerk Skirt Steak.

Shereen Pavlides

2 / 3

Dave Garrett

Shereen Pavlides with the finished Jamaican Jerk Skirt Steak.

Dave Garrett

3 / 3

Shereen Pavlides

Jamaican Jerk Skirt Steak.

Shereen Pavlides

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For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Jamaican Jerk Skirt Steak.

Jamaican Jerk Skirt Steak

Prep time: 8 minutes Marinade: 2-4 hours Grill: 5 minutes Serves: 4

3 habanero peppers (1 1/2 ounces total) — stemmed, chopped

1/3 cup olive oil

1/3 cup packed light brown sugar

2 teaspoons garlic powder

2 teaspoons ground allspice

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

2 (3/4 pound each) skirt steaks (1 1/2 pounds total)

1 bunch green onions — sliced; separate the whites from the dark green slices

kosher salt/fresh finely ground black pepper

Puree habaneros and oil in a mini food processor fitted with a steel blade until chunky smooth. Pour habanero oil into a medium bowl. Add brown sugar, garlic powder, allspice, cinnamon, cloves and nutmeg. Mix well, using a fork, making a wet paste. Slather the paste all over the skirt steaks on both sides. Evenly sprinkle the whites of the green onions over the surface of the steaks.

Place steaks into a large zipper bag, pushing out the air and zip to close. Place in the refrigerator to marinade, 2-4 hours.

Heat the grill over medium-heat.

While grill is heating, remove skirt steaks to room temperature to remove the chill, 15-20 minutes. Flick off the onions, leaving the rub. Season both steaks with 3 teaspoons salt and 20 turns on the pepper mill on both sides. Grill steaks to medium-rare, 2-3 minutes on each side (with the lid up). Remove to rest, 8 minutes.

Cut in half, crosswise.

Slice both halves, against the grain into thin slices.

Serve garnished with dark green onion slices.