Brighten up your dinner with some jerk steaks and a side of freshly made cornslaw.


  • 2 tbs Worcestershire sauce
  • 2 tbs extra virgin olive oil
  • 1 tbs brown sugar
  • 2 garlic cloves, crushed
  • 1 tsp ground allspice
  • 1/2 tsp each chilli powder, ground ginger and ground cinnamon
  • 1 tsp dried thyme leaves
  • 4 x 200g beef rump steaks
  • Rocket leaves, to serve
  • 3 corn cobs, husks removed
  • 1/4 cup (75g) mayonnaise
  • 1/4 red cabbage, thinly sliced
  • 2 carrots, peeled, cut into thin matchsticks
  • 1/2 bunch flat-leaf parsley leaves, chopped
  • Finely grated zest and juice of 1 lemon


  1. To make the jerk marinade, combine all the ingredients, except the steak and rocket leaves, in a bowl. Season with salt and stir to combine. Add the steaks and turn to coat. Cover and set aside for at least 30 minutes to marinate.
  2. Meanwhile, for the cornslaw, cook the corn cobs in a saucepan of boiling water for 5 minutes or until kernels are tender, then drain and refresh in cold water. Pat dry with paper towel and slice off kernels.
  3. Combine with remaining cornslaw ingredients, then season and set aside.
  4. Preheat a chargrill or barbecue to high.
  5. Cook the steaks for 2 1/2 minutes each side for medium or until cooked to your liking.
  6. Remove from heat and rest, loosely covered in foil, for 5 minutes.
  7. Thinly slice the steaks, then serve with cornslaw and garnish with rocket leaves.