Calypso Rum Marinated Beef Salad
Comments:	A better tasting healthy chef salad, much nicer than the ususal 'pile' soaking lettuce leaves garnished with 'anaemic' food pieces. This grilled beef, green leaf lettuce and crunchy vegetables salad mixture, an adaptation of an excellent salad served in the Virgin Islads, is a light meal appreciated at lunch, as well as dinner time. Serve sprinkled with any desired salad dressing, along with hot bread slices or rolls.
Servings:	4
Ingredients	Preparation
1 [1 1/2 to 2-pound / 680-g to 1-kg] well-trimmed sirloin or top round steak, into cubes Enough grated carrots for 4 large salad servings Enough red onion strips for 4 large salad servings Enough tomato slices for 4 large salad servings Enough sprout beans for 4 large salad servings Enough torn green leaf lettuce leaves for 4 large salad servings Marinade 1/2 cup [125 mL] rum 1/2 cup [125 mL] soy sauce 1/4 cup [60 mL] vegetable oil 1/4 cup [60 mL] Worcestershir saucee 1/4 cup [60 mL] pineapple juice 4 cloves garlic, minced 1 any seeded hot pepper, minced 1 tablespoon [15 mL] freshly minced ginger 1 teaspoon [5 mL] ground nutmeg 1 teaspoon [5 mL] ground black pepper Skewers [optional]	Into a large glass bowl well whip together all marinade ingredients. Mix in beef cubes; leave to marinate refrigerated, for 2 to 4 hours. Then preheat barbecue until charcoals become gray, almost white. Meanwhile, into a large bowl, mix together all salad ingredients [grated carrots, red onion strips, tomato slices, sprout beans and torn green leaf lettuce leaves]. Evenly transfer salad mixture onto 4 individual plates. Remove beef cubes from marinade; if desired thread beef cubes onto skewers before transferring beef cubes onto hot barbecue rack. Barbecue beef cubes for 4 to 5 minutes on each side, until done to taste. Evenly arrange beef cubes over salad into each plate, and serve.