Ah, the tantalizing flavors of the Caribbean – a culinary paradise that never fails to capture my senses and transport me to tropical bliss. Today, I am absolutely thrilled to share with you one of my favorite recipes: Caribbean flank steak with coconut rice. Brace yourself for an explosion of vibrant colors, bold spices, and irresistible aromas.
Picture this: a juicy and tender flank steak marinated in a harmonious blend of island-inspired seasonings. The marinade infuses the meat with layers of tanginess, warmth, and a hint of sweetness that perfectly complements its natural richness. It’s a symphony of flavors that dance upon your tongue, leaving you craving for more.
But what truly elevates this dish is the accompanying coconut rice. Imagine fluffy grains, cooked to perfection, infused with the essence of creamy coconut. With every spoonful, you’ll be whisked away to sandy shores and swaying palm trees. The delicate sweetness of the coconut intertwines with the savory notes, creating an exquisite balance that will have you coming back for seconds… or maybe thirds.
As you indulge in this Caribbean feast, the vibrant culture of the islands will come alive on your plate. The vibrant colors of the peppers, the fresh herbs, and the intoxicating aroma of the spices will transport you to a place where time slows down, and worries drift away.
How to Make Caribbean Flank Steak With Coconut Rice
- 1 beef Flank Steak (about 1-1/2 pounds)
- 1 can (8 ounces) of crushed pineapple
- 1/4 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
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 a small bowl. Place beef Flank Steak and marinade in a food-safe plastic bag; turn steak to coat. Close the bag securely and marinate in the refrigerator for 6 hours or as long as overnight, turning occasionally.
Prepare Coconut Rice. Combine water and rice in a medium saucepan; bring to a boil. Reduce heat; cover and simmer for 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.
Cook’s Tip: To toast coconut on the stovetop, heat a large nonstick skillet over medium heat. Spread coconut in a single layer; cook for 4 to 5 minutes or until lightly brown, stirring occasionally.
To toast almonds on the stovetop, heat a large nonstick skillet over medium heat. Spread almonds in a single layer; cook for 5 to 7 minutes or until lightly brown, stirring occasionally.
Meanwhile, remove the steak from the marinade; discard the marinade. Place steak on a grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
Cook’s Tip: To broil, place steak on a rack in a broiler pan so the surface of the 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. Serve with rice.