Calypso Steak with Grilled Pineapple
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1-1/2 lpounds beef top sirloin steak or top round steak, cut 1
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
1/2 tsp. allspice
1/2 tsp. paprika
1/2 tsp. thyme
Grilled Pineapple:
1 sliced pineapple (fresh or canned)
2 Tbsp. butter
2 Tbsp. brown sugar
1 Tbsp. lime juice
Instructions:
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 steak. Seal the bag well and refrigerate for 20 minutes to 6 hours, turning the bag occasionally.
Remove the meat from the bag and reserve the marinade.
Grill the steak over medium heat or medium coals for about 16-20 minutes, turning once. Remove the steak to a carving board and let stand for 10 minutes.
Meanwhile, bring the reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 2-3 minutes.
Carve the steak diagonally into thin slices and arrange on a platter. Serve with the heated sauce and the grilled pineapple.
For grilled pineapple:
Melt the butter in small saucepan and stir in the brown sugar and lime juice. Mix until the sugar is melted, then generously brush over the sliced pinapple. Grill until golden brown.
Recipe from the Texas Beef Council.