Jamaican Pepper Steak

This is one of those proper Jamaican classics that never fails. Juicy steak, plenty of peppers, rich brown gravy, and pure comfort in every bite. Quick enough for a weeknight, but special enough to feel like a treat. Serve it with white rice, rice and peas, or even hard dough bread to soak up that sauce.

Ingredients

900g steak of your choice (rump, sirloin, or ribeye), sliced into strips
½ tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tbsp all-purpose seasoning
1 tsp ground allspice (pimento)
1 tsp browning
2 tbsp coconut oil

1 large onion, sliced
½ large carrot, julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
4 garlic cloves, crushed
¼ scotch bonnet, thinly sliced
6 fresh thyme sprigs
2 spring onions, chopped

500ml beef stock
½ tsp browning (for the gravy)

Method

Season the sliced steak with salt, black pepper, garlic powder, all-purpose seasoning, allspice, and browning. Mix well so every piece is nicely coated and set aside for 10–15 minutes.

Heat the coconut oil in a large frying pan over medium–high heat. Add the steak and brown for 3–4 minutes, stirring occasionally, until sealed and coloured. Remove the steak from the pan and set aside, keeping all the juices in the pan — that’s pure flava.

In the same pan, add the onion, carrot, bell peppers, garlic, scotch bonnet, and thyme. Cook for 3–4 minutes until slightly softened but still colourful and vibrant.

Pour in the beef stock and stir in the extra browning. Let the sauce simmer for 5–7 minutes until it starts to reduce and thicken slightly.

Return the steak to the pan along with the spring onions. Reduce the heat to low and simmer gently for 5 minutes, just until the steak is tender, juicy, and coated in that rich brown gravy.

Taste and adjust seasoning if needed, then remove from the heat.

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