Best Caribbean Lime Steak Recipes

CARIBBEAN LIME-BEEF KABOBS

Steps:

• Mix all ingredients except meat until blended.
• Thread meat onto 6 skewers; place in shallow glass dish. Pour 1/2 cup steak sauce mixture over kabobs. Refrigerate 30 min. to marinate, turning occasionally.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 12 to 15 min. or until meat is done, turning occasionally and brushing with remaining steak sauce mixture for the last 5 min.

CARIBBEAN LIME STEAK

Steps:

• In small bowl, mix lime juice, oil, molasses, mustard, lime peel, garlic powder, pepper and salt with a wire whisk.
• Score steak across top.
• Pour lime juice mixture over steak, turning to coat all sides.
• Refrigerate 4-8 hours or overnight, turning once or twice.
• Broil steak 3" from heat source, 3 minutes on each side for medium steak.
• Place on heated platter.
• Slice thinly on the diagonal.
• Serve garnished with lime wedges.

CARIBBEAN STEAK WITH PLANTAINS

Steps:

• Preheat oven to 400℉. Lightly grease a large sheet pan with 1 teaspoon evoo. Make several shallow cuts in one side of the meat in both directions. Place steak in a ziplock with orange juice, lime juice, 1 tablespoon evoo, and garlic. Set aside. Using a sharp knife cut both ends off the plantain. Slice a shallow line down the long seam of the plantain, only as deep as the peel. Remove peel by pulling back. Cut into 1 ½" slices. Drizzle sheet pan with 1 tablespoon evoo, place plantains on sheet pan, toss in oil, bake for about 15 minutes. Remove pan from oven, push plantains to side of pan. Move oven rack to the top rung and preheat the broiler. Remove steak from marinade, pat dry and sprinkle both sides with salt, pepper, allspice, and cayenne. Place steak in the middle of pan and broil for 8 minutes, flip and broil for 5 more. Check temperature and continue cooking until desired doneness. Remove steak to rest 10 minutes before slicing and serving with plantains, sprinkled with salt. Garnish with parsley.

CARIBBEAN FLANK STEAK WITH COCONUT RICE

Steps:

• 1) Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice. 2) 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 as long as overnight, turning occasionally. 3) 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 cilantro. Season with salt, as desired. 4) Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Season with salt, as desired. 5) Carve steak across the grain into thin slices. Serve with rice. To broil, 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 (145degreesF) to medium (160degreesF) doneness, turning once.

CARIBBEAN LIME STEAK

Steps:

• In a glass bowl, place orange juice, lime zest, lime juice, 2 minced or grated garlic cloves, and chopped parsley into a bowl and mix well. Set aside.
• Place steak on a piece of parchment paper. Add 1 teaspoon salt, 1/2 teaspoon of pepper, garlic & onion powder, 1/2 teaspoon of cumin and 1 1/2 tablespoons of brown sugar to the top of the steak. Repeat this on the other side.
• Place flank steak in a zip lock bag and pour the marinade down on top. Marinate for 24-36 hours.
• Heat your grill to 500 degrees. Place the steak on the grill and sear BOTH sides for 2 minutes. Then move the steaks to indirect heat and cook 9-12 minutes, turning half way through. Each side should cook the same amount of time. The internal temperature should read 140 degrees.
• Remove from the grill. Let the flank steak rest for about 10 minutes before slicing. This allows the juices to stay inside the meat. Enjoy!
• First Preheat oven to 400 degrees. .
• Then preheat your oven safe pan (preferably a cast iron pan) on high heat. Melt a tablespoon of butter.
• Next place the steak in the skillet and sear BOTH sides for 3 minutes.
• Finally place the pan in the oven for 4 minutes for medium/rare or 6 minutes for medium.
• Remove from the oven and let it sit for 5-10 minutes. Then slice and enjoy!

CARIBBEAN GRILLED RIBEYES

Steps:

• Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

CARIBBEAN GRILLED BEEF STEAKS

Steps:

• Whisk together the rum, salt, pepper, cinnamon, powder, oregano, sage, vinegar, and lemon juice in a bowl; pour into a gallon-sized, resealable plastic bag. Add the onion and steaks to the marinade. Seal the bag, squeezing out as much air as possible. Allow to marinate in refrigerator 3 to 4 hours.
• Heat the barbecue grill and sear steaks to your preference. Depending on thickness, about 4 minutes per side for medium rare.

CARIBBEAN GRILLED STEAK

Steps:

• Mix all spices in small bowl until well blended. Brush steak with 1 T oil, rub in 2T of spice mix. Refrigerate at least 30 minutes, longer for extra flavor.
• Stir lime juice and remaining 2T oil into spices.
• Thread pineapple onto skewers.
• Grill pineapple skewers over medium heat 5 to 10 minutes or till golden brown. Turn occasionally and brush with 1/2 the juice mixture.
• Grill steak over medium high heat 6 to 7 minutes per side, basting with remaining juice mix.
• Slice steak after resting and serve with pineapple.