Place steak in a resealable plastic bag. Drain pineapple, reserving pineapple and 1/4 cup juice. (Refrigerate remaining juice for another use). In a small bowl, combine 1/4 cup pineapple juice, lime juice, cilantro and jerk seasoning. Pour over steak and turn to coat. Refrigerate 6 hours or overnight, turning occasionally.
Combine water and rice in a medium pan. 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.
Remove steak from refrigerator and discard marinade. Grill 16 to 21 minutes on medium heat for medium rare to medium doneness. Turn occasionally. Let stand 5 minutes. Carve across grain into thin slices. Serve with rice.
Originally Submitted
4/27/2010
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