Calypso Flank Steak

Calypso Flank Steak
	2 scallions thinly sliced 1/3 cup minced shallots or red onion 2 Tablespoons minced garlic 1 Tablespoon peeled, minced fresh ginger 1 teaspoon minced, seeded jalapeno pepper 1 Tablespoon ground allspice 1/4 teaspoon each, black and cayenne pepper 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon each dried thyme and coarse salt 1 Tablespoon packed brown sugar 1/2 cup fresh orange juice 1/2 cup white-wine vinegar 1/4 cup each red-wine vinegar, soy sauce and olive oil 2 flank steaks or tri tips
In a small bowl, combine the scallions, shallots, garlic, ginger and jalapeno pepper. In a large bowl, combine the spices, thyme, salt and sugar. Whisk the orange juice, both vinegars and the soy sauce into the spice mixture. Slowly drizzle in the oil, whisking constantly. Add the scallion mixture and combine. Add steaks to the marinade and coat well. Marinate in the refrigerator for at least 4 hours or overnight, turning once. Bring to room temperature before grilling. Grill the steaks over hot coals 3 to 4 inches from the heat source for about 6 minutes per side for medium rare, or to desired doneness. Let rest for 10 minutes before slicing against the grain, into 1/4-inch slices.

In a small bowl, combine the scallions, shallots, garlic, ginger and jalapeno pepper. In a large bowl, combine the spices, thyme, salt and sugar. Whisk the orange juice, both vinegars and the soy sauce into the spice mixture. Slowly drizzle in the oil, whisking constantly. Add the scallion mixture and combine.

Add steaks to the marinade and coat well. Marinate in the refrigerator for at least 4 hours or overnight, turning once. Bring to room temperature before grilling.

Grill the steaks over hot coals 3 to 4 inches from the heat source for about 6 minutes per side for medium rare, or to desired doneness. Let rest for 10 minutes before slicing against the grain, into 1/4-inch slices.