A taste from the islands.
- For the Steak:
- 1/2 medium onion, cut in chunks
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup lime juice
- 10 to 20 thin slices peeled fresh ginger
- 1 to 2 fresh jalapeño peppers, stems and seeds removed, cut in half
- 3 cloves garlic, peeled
- 1 teaspoon whole brown mustard seeds (optional)
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1 1/2 pounds beef top sirloin steak or top round steak, cut 1-inch thick
- For the Grilled Pineapple:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 sliced pineapple (fresh or canned)
- Lime wedges, cilantro sprigs and jalapeños, for garnish (optional)
FOR THE STEAK:
Blend all the ingredients, except the steak, in a blender or food processor fitted with a steel blade until pureed.
Place the steak in a sealable plastic bag and pour the marinade over the steak. Seal well and refrigerate 20 minutes to 6 hours, turning the bag occasionally.
Remove the meat from the bag. Reserve the marinade.
Grill the steak over medium heat or medium coals for 16 to 20 minutes, turning once. Remove the steak to a carving board. Let stand 10 minutes.
Meanwhile, bring the reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce the heat and simmer 2 to 3 minutes.
Carve the steak diagonally into thin slices. Arrange on a platter and serve with the heated sauce and grilled pineapple.
FOR THE GRILLED PINEAPPLE:
Melt the butter in a small saucepan. Stir in the brown sugar and lime juice. Mix until the sugar is melted. Generously brush over the sliced pinapple. Grill until golden brown.
Garnish with lime wedges, cilantro sprigs and jalapeños if desired.
This marinade is excellent for basting grilled beef back ribs, marinating beef brisket or for braising beef short ribs.
Shoulder steaks or flank steak may be substituted for the top sirloin or top round steaks.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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