Don't know if it is authentic or not, but it sure is good. Again, to all those that "add this", "reduce that", "omit that", you are not rating the recipe, but rather your own. In any case, this recipe is great as is. You can just as easily sub other meats if you don't care for flank steak. Grilled over mesquite is awesome.

Reviewed On: Feb. 18, 2012

I followed the recipe 100%. I too was skeptical about the cinnimon, but my experience has taught me that spices changes with time and cooking. So true with this one to. I didn't care for how it smell once mixed, and even after marinating, but once cooked, it was very subtle. My wife could not put her finger on what it was until I told her. Best I can describe was it was very very mild jerk flavor. I used 2 2lb pork sieloin.a Used my weber charcoal grill. Seared over hight heat for a few minutes on each side, then cooked indirect to about 145-150 internal temp. The left overs are going to be great in fried rice tomorrow.

Reviewed On: Sep. 18, 2011

I was so hoping for a killer recipe, but this one left me unsatisfied. The ingredients looked good and I followed them to a T. Marinated for 6 hours but found the meat to have VERY little of the flavor. I used thighs and legs with skin. Even with the skin half off, and exposed meat in the marinade, it just didn't get the flavor.

Reviewed On: Aug. 28, 2011