Caribbean Flank Steak with Coconut Rice
Coconut rice is popular fare from the Caribbean to Asia. Here it brings a tropical touch to spicy flank steak.
- 1 beef flank steak (about 1-1/2 pounds)
- 1 can (8 ounces) crushed pineapple
- Marinade1/4 cup fresh lime juice
- 2 Tbs finely chopped fresh cilantro
- 1 Tbs Caribbean jerk seasoning
- Coconut Rice2 cups water
- 1 cup uncooked brown rice
- 3 Tbs shredded coconut, toasted
- 2 Tbs sliced almonds, toasted
- 1 Tbs 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 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 (145F) to medium (160F) doneness, turning occasionally. Season with salt, as desired.
- Carve steak across the grain into thin slices. Serve with rice.
Calories from Fat 85 (28%)
(14%)Total Fat 9g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 27g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.