2lb skirt steak or 6-8 feather steaks

2 onions, peeled and grated

1/2 teaspoon crushed allspice

4 whole cloves

1 bay leaf

1 teaspoon salt

2 teaspoons freshly ground black pepper

2 tablespoons wine vinegar

4 tablespoons Billington's Dark Brown Molasses Sugar

4 tablespoons water

4 tablespoons rum

4 tablespoons dry red wine

Rub the meat all over with the onions, spices, salt, pepper and vinegar.  Stick the cloves and bay leaf into the meat.  Cover and marinate for several hours or overnight.

Heat a well-seasoned or non-stick frying pan and cook the steak on each side for 4-5 minutes.  Remove and keep it warm.  Add the sugar and liquids to the pan and cook for 3-4 minutes until you have a well-flavored sauce.  Serve the meat (sliced if using skirt steak) on top of the sweet potato puree and pour the sauce over it.

Serves 6-8.