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  2. Caribbean Flank Steak with Coconut Rice

Caribbean Flank Steak with Coconut Rice

Treasure the tastes of the islands with coconut rice and Caribbean jerk seasoning paired with this tender grilled beef Flank Steak.

Cook Mode

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

Cooking:

  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 Flank 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. Cook's Tip: 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.
  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 (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired.
    5. Cook's Tip: 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 (145°F) to medium (160°F) doneness, turning once.
  5. Carve steak across the grain into thin slices. Serve with rice.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!