| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Post, To, Mc | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Beef top round or top sirloin steak; cut 1-inch thick |
| 1/2 | md | Onion; cut in chunks |
| 1/4 | c | Soy sauce; honey and lime |
| ; juice | ||
| 10 | Thin slices peeled fresh ginger; up to 20 | |
| 1 | Jalapeno peppers; stems and seeds | |
| ; removed, cut in | ||
| ; half, up to 2 | ||
| 3 | Cloves garlic; peeled | |
| 1 | ts | Whole brown mustard seeds; optional |
| 1/2 | ts | Allspice; paprika and thyme |
INSTRUCTIONS
1.Blend onion, ginger, jalapeno, garlic, mustard, spices and liquids in a blender or food processor fitted with a steel blade until mixed. 2.Place steak in a sealable plastic bag and pour marinade over steak. Seal well and refrigerate 20 min to 6 hours, turning bag occasionally. Remove meat from bag, reserving marinade. 3.Grill steak 4 to 6 inches from medium coals for 16 to 20 min., turning once. Remove steak to carving board; let stand 10 min. 4.Meanwhile, bring reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce heat and simmer 2 to 3 min. 5.Carve steak diagonally into thin slices. Arrange on a platter and serve with heated sauce. Garnish with lime wedges, cilantro sprigs and jalapenos if desired. Serving Suggestion: Island Black Beans, Caribbean Rice, Red Hot Onion, Fruit Kabobs of pineapple, strawberries, kiwi & mango, Jamaican Peppered Corn Bread and Key Lime Pie. Note: This marinade is excellent for basting grilled beef back ribs, marinating beef briskets or for braising beef short ribs. Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-fabfood By LizaCooks@aol.com on Jun 15, 1998, converted by MM_Buster v2.0l.
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