Caribbean Lime Steak Food

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.

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.

CHILI LIME STEAK TACOS RECIPE BY TASTY

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!

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 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 LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

CARIBBEAN LIME-BEEF KABOBS

Steps:

• Mix all ingredients except meat until blended.
• Thread meat onto 6 skewers; place in shallow glass dish. Pour 1/2 cup steak sauce mixture over kabobs. Refrigerate 30 min. to marinate, turning occasionally.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 12 to 15 min. or until meat is done, turning occasionally and brushing with remaining steak sauce mixture for the last 5 min.

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.

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 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°).

CARIBBEAN LIME, BEEF & MANGO KABOBS

Steps:

• Mix all ingredients except meat, mangos, peppers and rice until blended. Pour 1/2 cup over meat in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat alternately onto 6 skewers alternately with mangos and peppers.
• Grill 12 to 15 min. or until meat is done, turning occasionally and brushing with remaining steak sauce mixture for the last 5 min. Serve over rice.

LIME-CILANTRO GRILLED STEAK

Steps:

• Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.
• Add steaks, seal and shake bag to coat meat.
• Let marinate in refrigerator 1-2 hours,shaking bag every now and then.
• Toss marinade when ready to grill steaks.
• Grill steaks over medium heated (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium).
• Once cooked, season to taste with salt and pepper.
• Carve steaks into thin slices and serve.

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.