Jamaican Brewmaster Steaks...and Another Hop's Favorite

  I have professed our (my) love of certain restaurant favorites that we can no longer indulge in because a) they've either closed up shop, or b) they are not found here in the Carolina's. So we are reliving them through Michael's recreations.

  Last week I had the good fortune of Michael making 3 of my favorites from Hop's Restaurant , first was the Seared Ahi Tuna, next was this delicious Jamaican Brewmaster Steak , and lastly was the Walker's Wood Shrimp and Salmon (which I'll post next).

  Let me tell you that this recipe is a fail-proof melt in your mouth marinade for top sirloin steaks. The most dificult part of the recipe you ask? Waiting for 3 days for it to marinate!

So these are your 8 ingredients. See below.

Whisk together ingredients for the marinade. Place top sirloins into ziplock bag and cover with the marinade. Set into the refrigerator and flip and massage steaks periodically for the next 3 days. These must be cooked by the third day, however they should definately be marinaded for the 3 full days for the best flavor. You can increase the amounts of the marinade and save some in a seperate container to brush steaks with while grilling or to serve on the side for dipping.

Remove steaks from the marinade and discard the marinade liquid.

Grill to your desired doneness.

My mouth is now watering all over again. You get a bite of the flavor of each and every ingredient in the marinade. The pineapple, ginger, soy, they all pair beautifully with each other. This steak will definately melt in your mouth like butter.

Jamaican Brewmaster Steak

Recipe courtesy Chef Rick Brames of Hops Restaurant

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


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.
Serves 4

Michael and Carla