| 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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