Best 4 Caribbean Flank Steak Recipes

GRILLED CARIBBEAN FLANK STEAK WITH MOJO AND PLANTAINS

Steps:

• 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
• 2. Preheat a grill to high.
• 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
• 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
• 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
• Set aside on a cutting board and let rest for 10 minutes.
• 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
• 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.

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.

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.

SPICY CARIBBEAN FLANK STEAK

Steps:

• Marinate steak in all ingredients 8 hours.
• Grill 6 minutes on each side.
• Let stand 5 minutes before serving.