Caribbean Flank Steak with Coconut Rice

Beef Recipe:
Caribbean Flank Steak with Coconut Rice

Romagnola beef
Beef & Rice

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


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


-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


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, 10 to 15 minutes (over medium heat on preheated gas grill, covered, 10 to 15 minutes) for medium rare (145°F) doneness, turning occasionally. Season with salt, as desired.

Remember, low fat steak cooks much quicker than most store-bought steaks. It is always better to err on the side of medium rare than it is medium to well done (it might come out too tough). Test it at medium rare first.

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

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