Calypso Steak
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Ingredients
- 1/2 cup rum
- 1/4 cup lime juice (mixed with a little tamarind)
- 1/4 cup Worcestershire sauce
- 1/4 cup vegetable oil (cholesterol-free, as per the need)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced ginger root
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon red pepper flakes
- 4 (8-ounce) steaks
This recipe is not the one they use at restaurants and eateries. This one is devised to be used for the usual summer party outdoor cooking.
A little bit spicy, a little bit sweet, grilled until a little bit charred and smoky, all those little bits add up to a lot of flavor.
Combine all of the ingredients except the steaks in a shallow baking dish. Add the steaks and marinate in the refrigerator for 4 to 6 hours. Turn the steaks halfway through marinating time.
Preheat the grill until coals are gray to white. Remove steaks from the marinade and place on lightly oiled grill. Cook for 4 to 5 minutes, then turn. Continue grilling until steaks reach the desired degree of how much you want it to be done. Serve immediately.
As far a wine supplement is concerned, my personal favorites for the Calypso Steak include Mountain Breeze or Jello Shots.
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