Calypso Steak



INGREDIENTS:

1 1/2 lb. Beef Top Round or Top Sirloin Steak,
cut 1-inch thick

1/2 medium onion, cut in chunks

1/4 cup each soy sauce, honey and lime juice

10-20 thin slices peeled fresh ginger

1-2 jalapeno peppers, stems and seeds removed,
cut in half

3 cloves garlic, peeled

1 tsp. whole brown mustard seeds, optional

1/2 tsp. each allspice, paprika and thyme

DIRECTIONS:

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.



Calypso Steak