Slices of grilled steak next to mound of rice on a blue plate.

Caribbean Flank Steak with Coconut Rice

Name: Caribbean Flank Steak with Coconut Rice Recipe
Prep time: 12 h
Cook time: 45 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1 Flank Steak (about 1-1/2 lb); 1 can (8 oz) Crushed Pineapple; Marinade:; 1/4 cup Fresh Lime Juice; 2 tsp Finely Chopped Fresh Cilantro; 1 tbsp Caribbean Jerk Seasoning; Coconut Rice:; 2 cups Water; 1 cup Uncooked Brown Rice; 3 tbsp Shredded Coconut, toasted; 2 tbsp Sliced Almonds, toasted; 1 tbsp Finely Chopped Fresh Cilantro

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 40 - 60 minutes

Ingredients:

Flank Steak (about 1-1/2 lb)
Crushed Pineapple

Marinade:

Fresh Lime Juice
Finely Chopped Fresh Cilantro
Caribbean Jerk Seasoning

Coconut Rice:

Water
Uncooked Brown Rice
Shredded Coconut, toasted
Sliced Almonds, toasted
Finely Chopped Fresh Cilantro

Directions:

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.
1. Combine water and rice in medium saucepan.
2. On the grill's side burner, bring to a boil.
3. Reduce heat; cover and simmer 35 to 45 minutes or until rice is tender.
4. Remove from heat.
5. Stir in reserved pineapple, coconut, almonds and cilantro.
6. Season with salt, as desired.
Meanwhile, remove steak from marinade; discard marinade.
Preheat grill to medium.
Grill, covered, 16 to 21 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
Carve steak across the grain into thin slices. Serve with rice.