This post was created in partnership with Inmar Intelligence and its advertiser. All opinions are my own. #HeartHealthyMazola
Bright, zesty, savory and spicy, this simple Jerk Steak with Mango Salsa is an ideal late-summer meal. The steak marinates quickly, then only needs a few minutes to sear — perfect for busy evenings or back-to-school nights. Whether you serve it with the mango salsa or on its own, this recipe is a must for an easy-weeknight rotation.
I’m excited to share this recipe while partnering with Mazola Corn Oil for Cholesterol Awareness Month. I often swap butter for Mazola Corn Oil in many dishes. A versatile, all-purpose oil, Mazola is useful for baking, grilling, sautéing, stir-frying or making marinades and dressings.
For this jerk steak, I use Mazola Corn Oil both in the marinade and to brush on the steak before searing. With a high smoke point of 450°F, corn oil is a great choice for achieving a deep brown crust without worrying about exceeding the smoke point while cooking at high heat.
EQUIPMENT TO MAKE JERK STEAK
You’ll need a cast iron skillet or a hot grill and a food processor or blender to make the marinade. The method is straightforward: combine the marinade ingredients (except the green onions) and blend until smooth, about 10 seconds.
JERK INGREDIENTS
- Mazola Corn Oil
- Flank or skirt steak
- Dried thyme
- Red onions
- Green onions (scallions)
- Scotch bonnet or habanero peppers (reduce for less heat)
- Brown sugar
- Soy sauce
- Fresh lime juice
- Warm spices: nutmeg, cinnamon, allspice and cloves
- Salt and pepper
MANGO SALSA INGREDIENTS
- Mango (ripe, diced)
- Green onions
- Red onions
- Lime juice
- Cilantro
- Shredded carrots for crunch
- Yellow bell pepper (diced)
HOW TO MAKE JERK STEAK
Prep first. Have all ingredients prepped and ready for quick assembly.
Step 1. Cut the steak into four equal pieces. Add all marinade ingredients, except green onions, to a food processor and blend until smooth, about 10 seconds.
Step 2. Place steaks in a resealable bag and pour in the marinade. Add the chopped green onions on top, remove excess air and seal.
Step 3. Massage the bag so each steak is evenly coated. Refrigerate to marinate for at least a couple of hours, up to 24 hours for deeper flavor.
Step 4. Remove steaks from the bag and pat dry.
Step 5. Heat a cast iron skillet or grill until very hot. Brush steaks with a little oil and add to the pan. Do not move them — sear for about 3–4 minutes per side for medium-rare (cook longer for desired doneness). Transfer to a plate, lightly cover with foil and rest for about 10 minutes. Slice thinly across the grain and serve immediately.
WHAT TO SERVE WITH JERK STEAK
- Fried or baked plantains
- Coconut rice
- Rice and peas
- Pineapple-coconut cornbread
- Classic cornbread
HOW TO MAKE MANGO SALSA
Combine diced mango, cilantro, finely shredded carrots, diced yellow bell pepper, minced red onion, sliced green onions, lime juice, salt and pepper in a bowl. Mix well and chill for a couple of hours before serving for best flavor.
These flavors are bright and balanced — spicy, sweet and citrusy. The recipe is straightforward and kid-friendly for basic prep tasks. You can also use pineapple in place of mango, adjust cilantro to your taste or reduce peppers for a milder salsa. To transform this into tacos, slice the steak thin and wrap with salsa in soft tortillas — delicious!
For more information about Mazola and corn oil’s role in heart health, consult Mazola’s product resources and labeling.
Jerk Steak w/ Mango Salsa Recipe
April Boller Wright
10 mins
6 mins
Beef
Caribbean
4 people
117 kcal
Ingredients
For the marinade
- 2 lb flank or skirt steak
- 2 tbsp Mazola Corn Oil (plus more for the steaks)
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp thyme (plus 1/4 tsp)
- 1/4 tsp nutmeg (plus 1/8 tsp)
- 1/16 tsp cloves (plus 1/8 tsp)
- 1/4 tsp allspice
- 1/4 cup dark brown sugar (adjust to taste)
- 2 1/2 tbsp lime juice
- 2 tbsp soy sauce
- 5 scotch bonnet peppers or habanero (cut into large slices; use less for milder heat)
- 1/2 cup red onion, chopped
- 1/2 cup scallions, chopped
Mango salsa
- 1 mango, diced
- 2 tsp cilantro, finely chopped
- 1 tbsp green onions, sliced
- 1 tbsp red onion, minced
- Juice of one lime
- 1/4 cup yellow bell pepper, diced
- 1 tbsp shredded carrots, finely diced
- 1 jalapeño or small scotch bonnet, minced (optional)
Instructions
- Cut the steak into four equal pieces.
- Add all marinade ingredients (except green onions) to a food processor and blend for about 10 seconds.
- Place steaks in a resealable bag, add the marinade and top with green onions. Remove air, seal and massage so the steaks are fully coated. Refrigerate for a couple of hours or up to 24 hours. Remove steaks and pat very dry before cooking.
- Heat a cast iron skillet or grill until very hot. Brush steaks lightly with oil and sear without moving for 3–4 minutes per side (adjust time for desired doneness).
- Rest steaks on a plate lightly covered with foil for about 10 minutes. Slice thinly across the grain and serve immediately.
To make the mango salsa
- Combine mango, cilantro, carrots, bell pepper, red and green onions, lime juice, salt and pepper in a bowl. Mix well and chill for a couple of hours. Serve chilled.
Notes
Marinade: I keep the amounts of allspice and cloves modest so they don’t overpower the other flavors. Adjust seasonings to taste. For best flavor, marinate up to 24 hours.
Mango Salsa: Consider doubling the salsa if serving a crowd. Pineapple can be used instead of mango. Adjust cilantro and peppers to taste.
Jerk Tacos: Thinly sliced steak and salsa make excellent tacos — try them wrapped in warm tortillas.