Spiced Habanero Flank Steak

My Spiced Habanero Hero

As mentioned above, for this Spiced Habanero Flank Steak recipe we’re using some cinnamon, allspice and nutmeg. Although these ingredients might give you holiday vibes, I promise they’re delicious any time of year! This recipe was actually heavily inspired by Jamaican Jerk chicken. Fun fact, allspice is actually native to Jamaica. It’s a berry that can be used whole or ground and is used in a variety of different ways. It’s one of the key ingredients to any jerk style recipe. 

Jamaican Jerk Chicken recipes also tend to use scotch bonnet peppers.

Be warned that the scotch bonnet peppers are almost twice as hot as habanero peppers. The scotch bonnet peppers can be difficult to find at the grocer so I decided to sub them for habanero peppers. Don’t let the habanero scare you from trying out this recipe. It’s super easy to scale the heat level to your taste. I used two habanero peppers in my marinade, and even my wife (who’s a baby when it comes to heat) was able to enjoy this steak! If you like heat in your food, just toss in one or two more habaneros. You could even try the scotch bonnet peppers if you’re brave enough. 

Place the flank steaks on your grill when you’re ready for dinner. For this cook, we’ll grill the steaks directly over the coals on a grill grate. Although this is a relatively thin cut of beef, it actually takes 5-6 minutes of cooking per side. The cut is slightly thicker than one might expect on initial glance. 

Another reason this steak might take longer than expected for cooking is due to its fat content. It needs more time over heat to render that fat and make for a more tender slice of steak. That said, you don’t want to let it grill for too long and end up overcooking it. It’s all about finding that balance. Don’t be afraid to get out the meat thermometer if needed. For reference, I cooked my flank steaks until they hit an internal temperature of 125 degrees Fahrenheit.

Spiced Habanero Flank Steak at your Service

Let’s prep the pineapple cilantro purée while the steaks rest. This is a great pair to our flank steaks because the sweet, citrus flavoring it brings helps cut through the spice on the steaks. It makes for one freaking delicious bite! Simply toss all the ingredients into the blender and blend until smooth. I then poured it into a small serving bowl. You can either use a spoon to drizzle some over your steak before serving or dip your steak into the purée before taking a bite. Lastly, slice up those steaks being sure to cut against the grain! Place on a dish with the pineapple cilantro purée and chowdown. Best enjoyed with friends and family!

Ingredients

Steak:

• 2-3 Flank Steaks
• 1 tbsp of Canola Oil
• Chopped Cilantro for garnish
• Sliced Limes for garnish

Spiced Habanero Marinade:

• 2-3 Habanero Pepper
• 6-8 Garlic Cloves
• 1/8 cup of White Vinegar
• 1/4 cup of Soy Sauce
• 2 tbsp of Chipotle Puree
• 1.5 tbsp of Sweet Onions
• 1.5 tbsp of Scallions
• 1 tbsp of Ginger Paste
• 2 tsp of Sea Salt
• 2 tsp of Black Pepper
• 1 tsp of Dried Thyme
• 2 tsp of Brown Sugar
• 1 tsp of Cinnamon
• 1 tsp of Allspice
• 1 tsp of Nutmeg

Pineapple Cilantro Puree:

• 1/8 cup of Pineapples cubed
• 6-8 Garlic Cloves
• 1 tbsp of White Onion
• 1 tbsp of Soy Sauce
• 1.5 tbsp of Cilantro
• 1 tsp of Hot Sauce
• 1 tsp of Black Pepper
• 1 tsp of Sea Salt
• 1 Orange juiced
• 1 Lime juiced

Instructions

1. Add all the ingredients for the Spiced Habanero Marinade to the blender. Blend until smooth. Add your flank steak to a food safe bowl or bag along with the marinade. Mix thoroughly then place in the fridge for at least 4 hours but ideally overnight.
   
   
2. The next day, add your ingredients for the Pineapple Cilantro Puree to a blender and blend until smooth. Place in the fridge until ready to use.
   
   
3. Preheat your fire to high temperature (around 400F) for direct grilling.
   
   
4. Pull your steaks out from the fridge and discard leftover marinade. Add steaks to the grill and cook for about 6-7 minutes per side or until the internal temperature is 125F internal. Once done, pull the steaks off and rest for 5-7 minutes.
   
   
5. Slice your steaks, garnish with cilantro plus limes and serve with the Pineapple Cilantro Puree on the side. Enjoy!