Calypso Steak Recipe
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- 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
How to make Calypso Steak
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.