Caribbean Flank Steak With Coconut Rice Recipes

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CARIBBEAN MARINATED FLANK STEAK WITH COCONUT RICE



Caribbean Marinated Flank Steak With Coconut Rice image

From the Kentucky Beef Council. I haven't made this yet but it looks delicious. Posting here for safe keeping. Marinade time is 6 hours to overnight, so you may want to prepare it a day ahead.

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 FLANK STEAK WITH COCONUT RICE



Caribbean Flank Steak with Coconut Rice image

Have dinner island-style this evening with a tart and fruity marinated grilled flank steak and rich coconut rice.

Provided by Allrecipes Member

Time 6h45m

Yield 6

Number Of Ingredients 10

1 (1 1/2-pound) beef flank steak
1 (8 ounce) can crushed pineapple
¼ cup fresh lime juice
2 tablespoons finely chopped fresh cilantro
1 tablespoon Caribbean jerk seasoning
2 cups water
1 cup uncooked brown rice
3 tablespoons shredded coconut, toasted
2 tablespoons sliced almonds, toasted
1 tablespoon finely chopped fresh cilantro

Steps:

  • 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 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 cilantro. Season with salt, as desired.
  • Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Season with salt, as desired.
  • Carve steak across the grain into thin slices. Serve with rice.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 32.7 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 2.4 g, Protein 16.5 g, SaturatedFat 5.3 g, Sodium 260.2 mg, Sugar 6.4 g

CARIBBEAN FLANK STEAK



Caribbean Flank Steak image

a taste of the tropics on a good flavorful flank steak. This can be grilled or broiled. It tastes great with a fruit salad. Steak need to marinate for 2 hours.

Provided by Dawn399

Categories     Caribbean

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks
lime wedge
1/3 cup fresh lime juice
1/3 cup vegetable oil
2 tablespoons molasses
2 tablespoons prepared mustard
3 cloves garlic, finely chopped
1/2 teaspoon lime zest
seasoning salt or caribbean jerk seasoning

Steps:

  • Score steak at 1 inch intervals.
  • Make marinade by combining lime juice, oil molasses, mustard, garlic, and lime peel in a large glass bowl.
  • Sprinkle seasoning salt on steak.
  • Place in bowl and marinate in refrigerator for 2 hours.
  • Turn occasionally.
  • Preheat broiler.
  • Broil 5-6 minutes each side for medium rare steak.
  • After broiling cover with aluminum foil and let set for five minutes before carving.
  • Serve with lime wedges.

Nutrition Facts : Calories 483.5, Fat 32.5, SaturatedFat 8.2, Cholesterol 69.7, Sodium 180.3, Carbohydrate 10.5, Fiber 0.4, Sugar 6.1, Protein 36.6

5-INGREDIENT MARINATED FLANK STEAK WITH COCONUT CURRY RICE



5-Ingredient Marinated Flank Steak with Coconut Curry Rice image

Use only five ingredients to create this tasty meal! The creamy coconut milk and bold flavor from the red curry paste carry through to the steak and the rice.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

One 2-pound flank steak
One 14-ounce can full-fat coconut milk
3 tablespoons red curry paste
1 bunch cilantro, stems separated (about 1/2 cup), leaves reserved for garnish
Kosher salt and freshly ground black pepper
1 1/2 cups long-grain white rice
2 tablespoons vegetable oil

Steps:

  • Pat the flank steak dry and place it in a 9-by-13-inch baking dish. Set aside.
  • Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
  • Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover and cook for 15 minutes.
  • Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
  • Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro and fluff with a fork.
  • Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.

CARIBBEAN FLANK STEAK WITH COCONUT RICE



Caribbean Flank Steak with Coconut Rice image

Have dinner island-style this evening with a tart and fruity marinated grilled flank steak and rich coconut rice.

Provided by Allrecipes Member

Time 6h45m

Yield 6

Number Of Ingredients 10

1 (1 1/2-pound) beef flank steak
1 (8 ounce) can crushed pineapple
¼ cup fresh lime juice
2 tablespoons finely chopped fresh cilantro
1 tablespoon Caribbean jerk seasoning
2 cups water
1 cup uncooked brown rice
3 tablespoons shredded coconut, toasted
2 tablespoons sliced almonds, toasted
1 tablespoon finely chopped fresh cilantro

Steps:

  • 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 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 cilantro. Season with salt, as desired.
  • Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Season with salt, as desired.
  • Carve steak across the grain into thin slices. Serve with rice.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 32.7 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 2.4 g, Protein 16.5 g, SaturatedFat 5.3 g, Sodium 260.2 mg, Sugar 6.4 g

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