• 1 1/2 lb. Beef Top Round or Top Sirloin Steak, cut 1-inch thick
• 1/2 medium onion, cut in chunks
• 1/4 cup each soy sauce, honey and lime juice
• 10-20 thin slices peeled fresh ginger
• 1-2 jalapeno peppers, stems and seeds removed, cut in half
• 3 cloves garlic, peeled
• 1 tsp. whole brown mustard seeds, optional
• 1/2 tsp. each allspice, paprika and thyme

1. Blend onion, ginger, jalapeno, garlic, mustard, spices and liquids in a blender or food processor fitted with a steel blade until mixed.
2. Place steak in a sealable plastic bag and pour marinade over steak. Seal well and refrigerate 20 min to 6 hours, turning bag occasionally. Remove meat from bag, reserving marinade.
3. Grill steak 4 to 6 inches from medium coals for 16 to 20 min., turning once. Remove steak to carving board; let stand 10 min.
4. Meanwhile, bring reserved marinade to a rolling boil in a small saucepan over medium-high heat. Reduce heat and simmer 2 to 3 min.
5. Carve steak diagonally into thin slices. Arrange on a platter and serve with heated sauce. Garnish with lime wedges, cilantro sprigs and jalapenos if desired.

Serving Suggestion: Island Black Beans, Caribbean Rice, Red Hot Onion, Fruit Kabobs of pineapple, strawberries, kiwi & mango, Jamaican Peppered Corn Bread and Key Lime Pie.

Note: This marinade is excellent for basting grilled beef back ribs, marinating beef briskets or for braising beef short ribs.