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Calypso Steak
A taste from the islands. |
Prep: 20 minutes - 6 hours
Cook: 20 minutes
Servings: Serves 4-6
| 1-1/2 |
lbs. beef top sirloin steak or top round steak, cut 1-inch thick |
| 1/2 |
medium onion, cut in chunks |
| 1/4 |
cup soy sauce |
| 1/4 |
cup honey |
| 1/4 |
cup lime juice |
| 10-20 |
thin slices peeled fresh ginger |
| 1-2 |
fresh jalapeno peppers, stems and seeds removed, cut in half |
| 3 |
cloves garlic, peeled |
| 1 |
tsp. whole brown mustard seeds (optional) |
| 1/2 |
tsp. allspice |
| 1/2 |
tsp. paprika |
| 1/2 |
tsp. thyme |
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Blend onion, ginger, jalapeno, garlic, mustard seed, spices and liquids in a blender or food processor fitted with a steel blade until pureed. |
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Place steak in a sealable plastic bag and pour marinade over steak. Seal well and refrigerate 20 minutes to 6 hours, turning bag occasionally. |
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Remove meat from bag. Reserve marinade. |
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Grill steak 4-6 inches from medium coals for 16-20 minutes, turning once. Remove steak to carving board. Let stand 10 minutes. |
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Meanwhile, bring reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce heat and simmer 2-3 minutes. |
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Carve steak diagonally into thin slices. Arrange on a platter and serve with heated sauce. |
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| Garnish with lime wedges, cilantro sprigs and jalapenos if desired. |
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This marinade is excellent for basting grilled beef back ribs, marinating beef brisket, or for braising beef short ribs.
Shoulder steaks or flank steak may be substituted for the top sirloin or top round steaks. |
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| Need help with this recipe? Go to:
Grilling,
Rubs |
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