Ingredients:
Jamaican Marinade Recipe
46 oz. pineapple juice
2 cups granulated sugar
2 cups soy sauce
¼ cup Worcestershire sauce
¼ cup cider vinegar
1 tabelspoon garlic salt
1 tablespoon fresh ginger, grated
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Preparation:
Day 1: Select or have your butcher hand cut 4-12 oz. top sirloin steaks.
Place 4 cups of well-stirred marinade into a container. (Marinade must be at a temperature of 34 to 40 degrees before adding steaks. This will prohibit bacteria growth and possible food borne illnesses.)
Note: Pour marinade into container first before adding steaks so steaks can float throughout marinade. Drop 4 top sirloin steaks into marinade.
Day 2: Take lid off steaks and stir very well with gloved hands from bottom to top.
Day 3: Take lid off steaks and stir very well with gloved hands from bottom to top.
Day 4 & 5: Steaks are finished marinating. Steaks must marinate a minimum of 72 hours before being used. Keep steaks in its original container and marinate until you are ready to grill.
Day 6: Steaks must be used this day. Discard after this day. (Shelf life: 5 days marinated.)
Brush gill with oil swab.
Place steak on scrubbed/cleaned/oiled grill flat grates.
Cook steak half-way to desired doneness, flip and finish cooking.
Place steak on dinner plate, hot side up.
Brush with steak butter.
Sprinkle with parsley.
Put aside extra UNUSED marinade to be used as a dipping sauce during presentation. Do NOT use marinade that marinated the meat.
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