Caribbean Jerk Steak

On the menu for this week is a wonderful marinated grilled beef recipe. The marinade itself is definitely worthy of a five-star rating. My husband just loved it. It wasn't as spicy as I was anticipating it would be, but it was still quite flavorful.

The recipe called for a 1-1/2 pound beef top round steak. I ended up having to prepare the steak in the broiler, rather than grilling it, because it was raining outside the night we planned to have this dish. I'm not sure if it was the cut of meat, the cooking method, or a combination of both, but the meat was pretty tough. The marinade compensated for that, though, and we gave it four stars on our ratings scale.

My husband feels that there's surely a five-star meal in the making with this marinade; we just need to prepare the right cut of meat. So, I will definitely be trying this again, just with rib eyes instead of top round.

Have a good week and good eating!
Allison

Caribbean Jerk Steak

Makes 4 servings

Ingredients:
¾ cup zesty Italian salad dressing
1 Tbsp. Worcestershire sauce
1 Tbsp. sugar
1 large jalapeno pepper, seeded and finely chopped
1 tsp. ground allspice
1 tsp. ground ginger
1 beef top round steak, 1 inch thick and about 1-1/2 lbs.

Preparation:
For marinade, combine all ingredients except steak. In a large, shallow non-aluminum baking dish, pour ½ cup marinade over steak; turn to coat. Cover and marinate in refrigerator, turning occasionally, 6-24 hours. Refrigerate remaining marinade. Remove steak from marinade, discarding marinade. Grill, turning occasionally and brushing frequently with refrigerated marinade, 16-18 minutes or until steak is medium rare to medium doneness.

*To broil: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 22-24 minutes for medium doneness, turning meat over after half of the broiling time.

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