Tuesday, January 18, 2011

(Easy) Caribbean Steak with Coconut Rice

1/2 c fresh orange juice or pineapple juice
2 tbsp jerk seasoning
2 tbsp finely chopped fresh cilantro
1.5 lbs steak

1 c canned coconut milk
1 cup long-grain white rice
1/2 txp salt
2 tbsp finely chopped fresh cilantro

1. For the steak, in a small bowl combine orange juice, jerk seasoning and cilantro. Transfer to a large resealable plastic back. Add steak; seal bag. Refrigerate 8-24 hours turning occasionally (ours marinated for about 2 hours and was great!).
2. For the rice, in a medium saucepan, combine 1 1/2 cups water, coconut milk, rice and salt; bring to boiling over medium-high heat; season with salt to taste.
3. Meanwhile, remove steak from marinade. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300F to 350F). Place steak on grill and grill for 8-10 minutes for medium-rare (145 degrees) or to desired doneness.
4. Service with rice and sprinkle with cilantro (optional).

Serves 4

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