1/2 cup rum
1/4 cup lime juice
1/4 cup Worcestershire sauce
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon minced fresh parsley
2 teaspoons minced gingerroot
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon red pepper flakes
4 (8-ounce) steaks
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.
1. 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.
2. 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
doneness. Serve immediately.
Cajun-Style Rib-Eye Steak
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper
Begin marinating the steaks a day ahead.
1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade. Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon black pepper in small bowl.
Sprinkle each side of each steak with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.