Recipe // caribbean flank steak

June 15, 2012

Father’s Day is in just a few short days, and if you are still looking for the perfect menu, I have a great steak recipe to share!  Flank steak is a great cut of meat that doesn’t always get a lot of credit.  But, if cooked properly, it can be tender, moist, very tasty and, not to mention reasonably priced!
I am sharing a wonderful flank steak recipe for caribbean flank steak.  This recipe has a unique marinade of caribbean flavors, including pineapple, lime juice, cilantro, and seasonings.
{Caribbean Flank Steak with Coconut Rice}
adapted from this recipe.
1 beef flank steak (about 1-1/2 pounds)
1 can (8 ounces) crushed pineapple
1/4 cup fresh lime juice
2 tablespoons finely chopped fresh cilantro
1/2 tsp dried minced onion
1/2 tsp dried thyme
1/4 tsp ground allspice
1 tsp fresh ground pepper
1 shake ground cinnamon
1 shake cayenne pepper
1/4 tsp salt
Coconut Rice:
2 cups water
1 cup uncooked brown rice
3 tablespoons shredded coconut, toasted
2 tablespoons sliced almonds, toasted
1 tablespoon finely chopped fresh cilantro
  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 (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. 
  5. Carve steak across the grain into thin slices. Serve with rice.

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