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Keto Dinner

Jerk-Spiced Beef Sirloin

When a hearty steak craving hits but you're watching carbs, this jerk-spiced sirloin with a bright lemon-cilantro sauce hits every note. I've tweaked the marinade over time to balance heat and tang, making it a family favorite for summer cookouts. The beef soaks up Jamaican jerk seasoning, garlic, and balsamic vinegar overnight, resulting in a deeply savory crust that pairs perfectly with a fresh, herby sauce.

15 min Prep time 28 min Cook time 43 min Total time 4 Servings 520 Calories
Jerk-Spiced Beef Sirloin

Ingredients

  • cups beef broth
  • /4 cup olive oil
  • tablespoons Jamaican jerk seasoning
  • tablespoons balsamic vinegar
  • cloves garlic, minced
  • pounds boneless beef sirloin steak
  • tablespoon lemon juice
  • tablespoon chopped fresh cilantro

Instructions

  1. Step 1

    In a shallow dish or large resealable bag, combine the beef broth, olive oil, jerk seasoning, balsamic vinegar, and minced garlic. Add the steak and turn it to coat evenly. Cover or seal, then refrigerate for at least 8 hours, turning the steak a few times. When ready to cook, preheat a grill to medium heat and lightly oil the grates. Remove the steak from the marinade, letting excess drip off, and pour the marinade into a small saucepan. Place the steak on the grill and cook for about 28 minutes for medium-rare, flipping once, or until it reaches your preferred doneness. While the steak grills, bring the marinade to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Stir in the lemon juice and cilantro, and keep the sauce warm. Once the steak is done, transfer it to a cutting board and let it rest for 10 minutes. Slice against the grain and serve with the warm lemon-cilantro sauce drizzled over the top. I like to spoon a little extra sauce over grilled vegetables on the side.

Chef's Tip

For the best crust, pat the steak dry with paper towels before grilling. I also let it sit at room temperature for 30 minutes after marinating—it makes a difference in how evenly the meat cooks.

Storage Tips

Store leftover steak and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the steak gently in a skillet over medium-low heat to keep it from drying out.

Variation Tips

Swap sirloin for flank steak or chicken thighs for a different protein option. For a milder kick, reduce the jerk seasoning and add a pinch of smoked paprika. The sauce also works as a dressing for roasted broccoli or asparagus.

Frequently Asked Questions