Recipe: Caribbean Jerk Beef Steak, Garden Cole Slaw, and Mushroom Rice

CARIBBEAN JERK BEEF STEAK
Makes 4 Servings

3/4 cup Wish-Bone Italian Dressing
1 tablespoon Worcestershire sauce
1 tablespoon firmly packed brown sugar
1 large jalapeno pepper, seeded and finely chopped
1 teaspoon ground allspice
1 teaspoon ground ginger
1 beef top round steak, 1 inch thick (about 1 pounds)

For marinade, combine all ingredients except steak. In large, shallow non-aluminum baking dish or plastic bag, pour 1/2 cup marinade over steak; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, 6 to 24 hours. Refrigerate remaining marinade.

Remove steak from marinade, discarding marinade.

Grill, turning occasionally and brushing frequently with refrigerated marinade, 16 to 18 minutes or until steak is medium rare to medium doneness.

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GARDEN COLE SLAW

4 cups shredded cabbage
1 cup shredded carrots
1/3 cup chopped bell pepper
1/3 cup chopped onion
1 cup Hellmann's mayonnaise

Mix all in large bowl, season to taste with salt and pepper. Refrigerate.

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MUSHROOM RICE

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter

Preheat oven to 350F.

Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8-inch casserole dish.

Bake for 60 minutes.