Best Caribbean Flank Steak With Coconut Rice Recipes

Caribbean Marinated Flank Steak With Coconut Rice image

Provided by Treewoman

Categories Steak

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef flank steak
1 (8 ounce) can crushed pineapple
1/4 cup fresh lime juice
3 tablespoons fresh cilantro, finely chopped divided
1 tablespoon caribbean jerk seasoning
2 cups water
1 cup brown rice, uncooked
3 tablespoons shredded coconut, toasted
2 tablespoons sliced almonds, toasted

Steps:

Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice.
Combine reserved pineapple juice with the lime juice, 2 T cilantro and the jerk seasoning in a small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally.
Prepare Coconut Rice. Combine water and rice in medium saucepan; bring to a boil Reduce heat, cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat. Stir in reserved pineapple, coconut, almonds and 1 T of cilantro. Season with salt, as desired.
Meanwhile, remove steak from marinade and discard marinade. If using charcoal grill, you will want medium, ash-covered coals. If using a gas grill, preheat to medium heat. Grill steak, covered, for 11 to 16 minutes on charcoal grill, 16 to 21 minutes on gas grill. Grill to medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Season with salt, as desired.
Carve steak across the grain into thin slices. Serve with rice.

Nutrition Facts : Calories 393.8, Fat 13.5, SaturatedFat 5.5, Cholesterol 91.8, Sodium 72.9, Carbohydrate 32.4, Fiber 1.8, Sugar 7.2, Protein 34.4

Caribbean Marinaded Flank Steak with Almond Coconut Cilantro Rice image

Provided by Geoffry Le Cher

Time 2h

Number Of Ingredients 12

1 1/2 lb beef flank steak
8 oz canned crushed pineapple
1/4 c fresh lime juice
4 Tbsp finely chopped fresh cilantro (marinade)
2 Tbsp jerk seasoning
16 oz unsweetened coconut milk
1 c uncooked brown rice
3 Tbsp shredded coconut
2 Tbsp sliced almonds
2 Tbsp finely chopped cilantro
8 slice fresh mango (garnish)
12 large boston or red lettuce leaves, for service

Steps:

1. Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice. Combine marinade ingredients and reserved pineapple juice in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or to overnight, turning occasionally. (The longer you marinate the better.) Prepare Coconut Rice, combine coconut milk and rice in medium saucepan; bring to a boil. Reduce heat; cover and simmer 35 to 45 minutes or until rice is tender. Remove from heat. To toast coconut on the stovetop, heat large nonstick skillet over medium heat. Spread coconut in single layer; cook 4 to 5 minutes or until lightly brown, stirring occasionally. To toast almonds on the stovetop, heat large nonstick skillet over medium heat. Spread almonds in single layer; cook 5 to 7 minutes or until lightly brown, stirring occasionally. Stir in reserved pineapple, toasted coconut, toasted almonds and finely chopped cilantro. Meanwhile, remove steak from marinade; discard marinade. Preheat Broiler and place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Carve steak across the grain into thin slices. Garnish with mango (optional) and serve a top the lettuce with the rice.