Caribbean Flank Steak Food

JAMAICAN JERK FLANK STEAK

Steps:

• Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
• In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).
• Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.

CARIBBEAN MARINADED FLANK STEAK WITH ALMOND COCONUT CILANTRO RICE

Steps:

• 1. 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 to overnight, turning occasionally. (The longer you marinate the better.) Prepare Coconut Rice, combine coconut milk 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. To toast coconut on the stovetop, heat large nonstick skillet over medium heat. Spread coconut in single layer; cook 4 to 5 minutes or until lightly brown, stirring occasionally. To toast almonds on the stovetop, heat large nonstick skillet over medium heat. Spread almonds in single layer; cook 5 to 7 minutes or until lightly brown, stirring occasionally. Stir in reserved pineapple, toasted coconut, toasted almonds and finely chopped cilantro. Meanwhile, remove steak from marinade; discard marinade. Preheat Broiler and place steak on rack in broiler pan so surface of 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. Garnish with mango (optional) and serve a top the lettuce with the rice.

SPICY CARIBBEAN FLANK STEAK

Steps:

• Marinate steak in all ingredients 8 hours.
• Grill 6 minutes on each side.
• Let stand 5 minutes before serving.

CARIBBEAN LIME STEAK

Steps:

• In small bowl, mix lime juice, oil, molasses, mustard, lime peel, garlic powder, pepper and salt with a wire whisk.
• Score steak across top.
• Pour lime juice mixture over steak, turning to coat all sides.
• Refrigerate 4-8 hours or overnight, turning once or twice.
• Broil steak 3" from heat source, 3 minutes on each side for medium steak.
• Place on heated platter.
• Slice thinly on the diagonal.
• Serve garnished with lime wedges.

GRILLED CARIBBEAN FLANK STEAK WITH MOJO AND PLANTAINS

Steps:

• 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
• 2. Preheat a grill to high.
• 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
• 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
• 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
• Set aside on a cutting board and let rest for 10 minutes.
• 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
• 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.

CARIBBEAN GRILLED BEEF STEAKS

Steps:

• Whisk together the rum, salt, pepper, cinnamon, powder, oregano, sage, vinegar, and lemon juice in a bowl; pour into a gallon-sized, resealable plastic bag. Add the onion and steaks to the marinade. Seal the bag, squeezing out as much air as possible. Allow to marinate in refrigerator 3 to 4 hours.
• Heat the barbecue grill and sear steaks to your preference. Depending on thickness, about 4 minutes per side for medium rare.

CARIBBEAN FLANK STEAK

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.

CARIBBEAN MARINATED FLANK STEAK WITH COCONUT RICE

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.

CARIBBEAN LIME STEAK

Steps:

• In a glass bowl, place orange juice, lime zest, lime juice, 2 minced or grated garlic cloves, and chopped parsley into a bowl and mix well. Set aside.
• Place steak on a piece of parchment paper. Add 1 teaspoon salt, 1/2 teaspoon of pepper, garlic & onion powder, 1/2 teaspoon of cumin and 1 1/2 tablespoons of brown sugar to the top of the steak. Repeat this on the other side.
• Place flank steak in a zip lock bag and pour the marinade down on top. Marinate for 24-36 hours.
• Heat your grill to 500 degrees. Place the steak on the grill and sear BOTH sides for 2 minutes. Then move the steaks to indirect heat and cook 9-12 minutes, turning half way through. Each side should cook the same amount of time. The internal temperature should read 140 degrees.
• Remove from the grill. Let the flank steak rest for about 10 minutes before slicing. This allows the juices to stay inside the meat. Enjoy!
• First Preheat oven to 400 degrees. .
• Then preheat your oven safe pan (preferably a cast iron pan) on high heat. Melt a tablespoon of butter.
• Next place the steak in the skillet and sear BOTH sides for 3 minutes.
• Finally place the pan in the oven for 4 minutes for medium/rare or 6 minutes for medium.
• Remove from the oven and let it sit for 5-10 minutes. Then slice and enjoy!

CARIBBEAN FLANK STEAK WITH COCONUT RICE

Steps:

• 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 (145degreesF) to medium (160degreesF) doneness, turning occasionally. Season with salt, as desired. 5) Carve steak across the grain into thin slices. Serve with rice. To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145degreesF) to medium (160degreesF) doneness, turning once.

CARIBBEAN FLANK STEAK WITH COCONUT RICE

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.