Calypso Steak with Grilled Pineapples
Prep: 20 minutes-6 hours
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 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 all ingredients except for steak 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 over medium heat or medium coals for 16-20 minutes, turning once.
Remove steak to carving board. Let stand 10 minutes.
*Meanwhile bring reserve marinade to a rolling boil in a small saucepan over medium heat. Reduce heat and simmer 2-3 minutes.
*Carve steak diagonally in to thin slices. Arrange on a platter and serve with heated sauce and grilled pineapples.
For grilled Pineapples:
2 Tbsp. butter
2 Tbsp. brown sugar
1 Tbsp. lime juice
*Melt 2 Tbsp. butter in a small saucepan
*Stir in 2 Tbsp. brown sugar and 1 Tbsp. lime juice
*Mix until sugar is melted.
*Brush generously over sliced pineapples.
*Grill until golden brown.