ANOINTED WORD MINISTRIES :: Recipes :: Beef and Coconut Rice

Use the BACK arrow to return
to previous page.

Beef Caribbean Flank Steak
with Coconut Rice

Beef Caribbean Flank Steak With Coconut Rice

Marinade time: 6 hours or overnight
Total recipe time: 45 to 60 minutes Makes 6 servings

Ingredients:

-1 beef flank steak (about 1-1/2 pounds)
-1 can (8 ounces) crushed pineapple

Marinade:

-1/4 cup fresh lime juice
-2 tablespoons finely chopped fresh cilantro
-1 tablespoon Caribbean jerk seasoning

Coconut Rice:

-2 cups water
-1 cup uncooked brown rice
-3 tablespoons shredded coconut, toasted
-2 tablespoons sliced almonds, toasted
-1 tablespoon finely chopped fresh cilantro

Instructions:

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°F) to medium (160°F) doneness, turning
occasionally. Season with salt, as desired.

Carve steak across the grain into thin slices. Serve with rice