Caribbean spiced steak with coconut rice

Finally it is warm! And the grilling season is open.
Actually we grill all year long, but its different when you can smell it in the warm air and enjoying the time outside.

I think I love everything and anything from the grill, the flame, the smoke the chard. Meat, fish, fruits or veggies. All taste like summer and fun-time. It's really amazing how different smells, or different tastes can in one second  bring us years back to places and times we thought we have lost forever. Bringing back memories so distant yet so clear and precious. That's what the smoky, meaty smell of a barbecue does for me, that's why I love it.

I need to cheat a bit, all because when I did this recipe it was still kinda coldish and all I could think of was some sunny beach and warm, lapis lazuli sea. So I thought of warm Caribbean islands and decided I need to make a feast inspired by those places.

Grilled Caribbean spiced steak with coconut rice  MMmMMmmmMmMmm!

you need:

grill or heavy grilling pan
1 sauce pan
1 bowl or plastic storage bag
1 pot
cutting board
sharp knife

ingredients:


large flank steak or london broil
1 cup orange juice
2 tablespoons olive oil
spicy jamacian jerk seasoning ( scotch bonnet pepper-very hot, pimento cherry pepper, soy sauce, vinegar, brown sugar, garlic, onion, thyme, ginger, black pepper, smoke liquid, lemon juice)
salt
pepper
handful fresh cilantro
1 cup white rice
1 cup coconut milk
1 cup water
pinch of ground coriander


Start with marinating the meat, it takes some time to absorb the flavor. I used beef flank steak, but really any kind of beef steak cut will do. Salt and pepper the meat, do it in a large bowl or storage zip bag. Add  2 table spoons of jerk seasoning (if you cant find it in any store or delicatessen around you, try to make it yourself using the ingredients above). Rub it good into the meat, add orange juice and olive oil and fresh chopped cilantro.

This will make a great fragrant marinade. Leave the meat inside the refrigerator for at least 1 hr.
Make sure you take it out the fridge about 15-20 min. before grilling, its good when meat is closer to room temperature when you start to process it.
In the meantime cook the rice. Into a sauce pan add 1 cup rice, 1 cup water and 1 cup coconut milk (remember coconut milk is the water with and the milky shreds, do not buy the sweetened one). Spice it up with salt and a pinch or ground coriander. Coconut will give the rice this nutty, distinct flavor. It really reminds me of the rice with saffron, there is something those two have in common. And yes both makes the rice taste amazing.

The secret to perfectly cooked rice is the measurements 2:1. Two parts liquid to one part rice. Bring it up to a boil, cover and turn the heat down to medium low. Leave it to cook slowly for 15-20 min. DO NOT STIR, DO NOT OPEN THE COVER AND CHECK! Just let it cook. After 15 min you can take it off the stove and leave to rest and end up cooking in its own steam. This way you will have a perfectly cooked rice, every time you make it! When you are ready to serve it fluff it with fork, thats all.

Now your meat is ready to be grilled! Put it on the hot grill or hot grilling pan on your stove. Grill it 5-7 min on each side for medium raw, depends how thick is your steak and how you like it best. I like it nice and chard on the outside and pink and juicy on the inside. Remember once its done, take it off the grill and leave it to rest for 2-4 min. just to let the juices cool down. Cut it and serve with the coconut rice, the spicy and fruity marinade and velvety rice compliment each other in  a perfect culinary way. Match made in heaven! Serve it with avocado or mango and cucumber salad, or like I did with green beans and cherry tomatoes with a splash of balsamic vinaigrette.

So simple, just few extra ingredients can turn meat and rice into an exotic feast!