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Calypso Steak
A taste from the islands.
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

Blend onion, ginger, jalapeno, garlic, mustard seed, spices and liquids
in a blender or food processor fitted with a steel blade until pureed.

Place steak in a sealable plastic bag and pour marinade over steak.
Seal well and refrigerate 20 minutes to 6 hours, turning bag occasionally.
Remove meat from bag. Reserve marinade.

Grill steak 4-6 inches from medium coals for 16-20 minutes, turning once.
Remove steak to carving board. Let stand 10 minutes.  Meanwhile, bring
reserved marinade to a rolling boil in a small saucepan over medium-high
heat. Reduce heat and simmer 2-3 minutes.  Carve steak diagonally into
thin slices. Arrange on a platter and serve with heated sauce.


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