Caribbean Marinaded Flank Steak with Almond Coconut Cilantro Rice
Geoffry Le Cher
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- 1 1/2 lb
- beef flank steak
- 8 oz
- canned crushed pineapple
- 1/4 c
- fresh lime juice
- 4 Tbsp
- finely chopped fresh cilantro (marinade)
- 2 Tbsp
- jerk seasoning
- 16 oz
- unsweetened coconut milk
- 1 c
- uncooked brown rice
- 3 Tbsp
- shredded coconut
- 2 Tbsp
- sliced almonds
- 2 Tbsp
- finely chopped cilantro
- 8 slice
- fresh mango (garnish)
- 12 large
- boston or red lettuce leaves, for service
1Drain 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.