Jerk-Spiced Beef Sirloin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 10, 2011
This was very good. I halved the recipe to cook 1# of boneless sirloin steaks for two of us, mainly because I like a lot of sauce! I used chicken broth made from bouillon instead of canned beef broth, because that's what I had. I used 2 whole cloves of garlic, instead of the 1 1/2 cloves that it says when you halve the recipe to 6 servings. I let it marinade for about half an hour at room temperature, and pan-seared the steaks. After I took the steaks out to rest, I deglazed the pan with the boiling marinade which helped to reduce it quickly to the consistency I was looking for (a thick sauce that is the consistency of honey). I added in about 2 tbs of brown sugar because the acidity and salt levels seemed a bit too much for me when I tasted the sauce. This did the trick! It was delicious, and DH and I were both licking the sauce from the plates! This would be excellent on chicken and pork, as well. It's going in our "family favorite" file!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Professional

Home Town: Carlsbad, California, USA
Living In: Rensselaer, New York, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Oct. 26, 2012
I followed the recipe almost exactly and this came out fantastic. I cooked over charcoal at medium heat... Make sure you don't overcook sirloin. When serving, cut across the grain. Also, I used two tablespoons of Grace brand jerk seasoning (the hot version) and one tablespoon of World Harbors brand jerk marinade in my mix. It ended up with enough just enough heat for the fan of something different, but not obnoxiously hot. I put mine on white rice with a side of black beans that were cooked with ham hocks. Excellent dish!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: North Huntingdon, Pennsylvania, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Dec. 9, 2012
i baked mine instead n let it sit for about 8hrs, baked at 400 for about an 1hr... n it came out just ok, baked with broth too but forgot cilantro...
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jul. 4, 2013
Good flavor but could have used a little more heat. I cut this in half because it made a lot of marinade. If I were to make this again, I would reduce the oil to 2 tablespoons.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA
Living In: Salisbury, Maryland, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Santa Maria Grilled Tri-Tip Beef

See how to make classic California-style barbecued tri-tip.

Sirloin Steak with Garlic Butter

See how to make grilled sirloin steak with a luscious garlic and butter sauce.

How to Make Beef Wellington

Make the classic filet mignon and mushroom dish named after Duke Wellington.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States