Caribbean Grilled Steak Food

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.

GRILLED GARLIC STRIP STEAK WITH HONEY PLANTAINS

Steps:

• 1. Prepare a grill pan or grill with a high heat direct heat. Smash the garlic, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir into the olive oil along with the lemon juice, cumin, turmeric, allspice, and cayenne in a small bowl. Rub into the meat on both sides and set aside.
• 2. Lightly oil the hot grill grates. Season the steaks with salt and pepper and grill over direct heat until nicely marked, about 3 minutes a side for medium-rare. Transfer to a plate or platter and let rest for 5 minutes.
• 3. Meanwhile, melt the butter in a skillet, then add the plantains and honey. Cook, stirring often until glazed and warmed through, about 4 to 5 minutes. Serve steak with the plantains.

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 STEAK

Steps:

• Mix all spices in small bowl until well blended. Brush steak with 1 T oil, rub in 2T of spice mix. Refrigerate at least 30 minutes, longer for extra flavor.
• Stir lime juice and remaining 2T oil into spices.
• Thread pineapple onto skewers.
• Grill pineapple skewers over medium heat 5 to 10 minutes or till golden brown. Turn occasionally and brush with 1/2 the juice mixture.
• Grill steak over medium high heat 6 to 7 minutes per side, basting with remaining juice mix.
• Slice steak after resting and serve with pineapple.

CARIBBEAN GRILL

Steps:

• In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
• In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
• Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.

CARIBBEAN BEEF LOIN 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 2 1/2 hours.
• Heat the olive oil in a large skillet over medium heat. Cook the steaks with the skillet covered to desired doneness, about 3 minutes per side for medium rare.

GRILLED CARIBBEAN CHICKEN

Steps:

• In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
• Preheat grill to medium high heat or set oven to broil
• Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
• Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
• Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
• Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

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.

GRILLED CARIBBEAN SALMON STEAKS WITH FRESH FRUIT SALSA

Steps:

• Lay the salmon steaks on a cutting board. With a sharp chef's knife cut the bone on either side. Remove bone and discard. You now have 2 pieces for each steak.
• Turn one half of the salmon steak over; with skin side out, lightly press the thick fleshy parts together. You now have two tail pieces on opposite ends.
• Fold the right side tail piece around the left flesh; Fold the left side tail piece around the right flesh. You now have a salmon steak resembling a pin wheel.
• Skewer each salmon steak, through one tail piece, into the thick flesh of both halves, and through the opposite tail piece. This will hold it together while cooking.
• Heat 1/2 the butter and 1/2 cooking oil together, over medium heat. Watch it does not burn.
• Cook salmon steaks 5 - 6 minutes on each side. (If you have a ridged griddle pan, use it; it will imprint lovely cooked ridges, and will not allow meat to stick).
• To prepare the salsa: combine mango, papaya, plum, and peach.
• In an appropriately sized sauce pan, combine white wine (or rum if you prefer), with lemon juice, lemon zest and brown sugar; bring to a rapid boil.
• Turn down heat under liquid and allow to simmer.
• Add fruit from Step 7, and cook slowly until mixture thickens and begins to resemble chutney; remove from heat.
• At this point, add avocado, champagne grapes and chopped parsley. Mix carefully to heat through. This method will prevent bursting of the tiny grapes.
• Divide Fresh Fruit Salsa evenly, and spoon equally over salmon steak pinwheels.
• Serve with your favourite accompaniments, such as rice; orzo; cous cous; or CooKoo (see CooKoo from Barbados Recipe #61903).

CARIBBEAN GRILLED RIBEYES

Steps:

• Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).