Jamaican Jerk Steak with Grilled Pineapple Salsa

Wing Steaks have the big beefy flavour that holds up to Jerk seasoning on the grill. Also known as Bone-in Strip Loin Grilling Steaks, you can also substitute with traditional boneless Strip Loin Steaks if you can’t find the bone-in version.
Yield 4 Servings Prep. Time 10 min Cooking Time 10 min Total Time 20 min


Here are the following ingredients:

  • 2 tbsp (30 mL) dry Jerk seasoning (no salt added)
  • 1 tsp (5 mL) salt
  • ½ cup (125 mL) diced sweet red pepper
  • 2 tbsp (30 mL) fresh lime juice
  • 2 green onions, finely chopped
  • 5 fresh pineapple rings, each about ½ inch (1 cm) thick
  • 1½ lb (750 g) Beef Wing Steaks, ½ inch (1 cm) thick (about 2)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine Jerk seasoning with salt in a small bowl. Stir 1 tsp (5 mL) of this seasoning mixture with red pepper, lime juice and green onions in a small bowl; set aside.

  2. Pat steaks dry with paper towel and season all over with remaining seasoning mixture. Grill steaks in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steaks, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer to a cutting board and let rest for 5 minutes.

  3. Meanwhile, grill pineapple for 4 to 6 minutes, turning once, or until well-marked and lightly caramelized; let cool slightly. Chop pineapple and stir into red pepper mixture to make a pineapple salsa.

  4. Carve steaks off the bone and cut into thin slices across the grain. Serve sliced steak on a platter along with the bones with pineapple salsa alongside.