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Calypso Steak
RecipeBeef Cuts
Calypso Steak
Top sirloin grilled with a sweet and zesty jalapeno marinade.
Yield: 24 servings
1. Place onions, ginger, lime juice, soy sauce, oil, honey, jalapeno peppers, garlic, allspice, mustard and thyme in bowl of food processor or blender; process until pureed.
Onions, cut into 1-inch chunks8 ounces
Ginger, peeled and thinly sliced4 ounces
Lime juice1/2 cup
Soy sauce1/2 cup
Vegetable oil1/2 cup
Honey1/4 cup
Jalapeno peppers, trimmed6 - 8
Garlic cloves1 ounce
Ground allspice1 tablespoon
Dry mustard1 tablespoon
Dried thyme1 tablespoon
2. Pour marinade over steaks; cover and refrigerate 4 to 6 hours or overnight.

3. Remove steaks from marinade; discard marinade.

4. For each serving: Grill 1 steak to desired doneness, turning once. Plate steak; garnish with lime wedges and cilantro.
Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)24
Lime wedges as needed
Cilantro, chopped as needed
Alternate Fresh Beef Cuts: 
NOTE: Do not marinate steaks longer than 24 hours. Longer exposure to ginger can impart a mushy texture to beef or cause over-tenderizing.
Beef Loin, Strip Loin Steaks, Boneless (IMPS/NAMP 1180A)24
Beef Loin, Bottom Sirloin Butt Ball Tip Steaks (IMPS/NAMP 1185BA)24
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)24

Nutrition information per serving: 267 calories; 10 g fat(3 g saturated fat; 3 g monounsaturated fat); 105 mg cholesterol; 233 mg sodium; 3 g carbohydrate; 0.3 g fiber; 39 g protein; 15.6 mg niacin; 0.9 mg vitamin B6; 2.2 mg vitamin B12; 2.8 mg iron; 45.8 mg selenium; 7.3 mg zinc; 150.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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