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Jamaican Jerked Tri-Tip

Serves: 6
  • 5 Scallions, trimmed
  • 2 Medium jalapeno peppers, seeded for milder heat
  • 3 Garlic cloves, peeled
  • 1 Tbs Chopped fresh thyme
  • 2 Tbs Packed dark brown sugar
  • 1 Tbs Ground allspice
  • 1.5 tsp Ground ginger
  • 3/4 tsp Black pepper
  • 1/2 tsp Ground nutmeg
  • 1 Tbs Kosher salt
  • 2 Tbs Freshly squeezed lime juice
  • 1 Tbs Vegetable oil
  • 1 Lostine Tri-Tip Roast (2 - 2.5lb)

Recipe Courtesy of Chef Lynne Curry

Puree the white parts of the scallions, jalapenos, garlic and thyme in a food processor, scraping down the sides once or twice to make a smooth paste. Add the brown sugar, allspice, ginger, pepper, nutmeg, salt, lime juice and oil and pulse once or twice to blend. Let the jerk paste stand for about 10 minutes.

Starting from the tip, slice the tri-tip against the grain into large chunks about 4 inches long and 2 inches wide and thick, making them as uniform as possible. Put the beef into a bowl and spoon the jerk paste over it, then turn to coat each piece. Let the beef marinate for at least 30 minutes at room temperature or in the refrigerator for up to 24 hours.

Prepare a gas or charcoal grill for medium-high heat (375°F– 425°F), scrape the grate clean, and oil it lightly. Grill the beef over the hottest part of the grill for 4 to 4½ minutes for medium rare. For medium, slide the beef to the coolest part of the grill, cover and cook for 2 to 5 minutes longer. Serve with coconut-scallion rice.

Reprinted with permission from Pure Beef by Lynne Curry (Running Press, 2012). To purchase Pure Beef, please visit