Caribbean Flank Steak with Coconut Rice

Caribbean Flank Steak with Coconut Rice

"Have dinner island-style this evening with a tart and fruity marinated grilled flank steak and rich coconut rice. "
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6 h 45 m servings 303 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Season with salt, as desired.
  5. Carve steak across the grain into thin slices. Serve with rice.

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Read all reviews 14
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I loved this marinated flank steak! I used a different coconut rice recipe, but the steak was definitely the hit of the meal. Marinated overnight and cooked on the grill, the steak went directly...

Really good recipe. The acid from the pineapple and lime juice marinade really makes the flank steak tender. It was too cold outside to grill, so I broiled the steak for 10 minutes per side to...

What a great easy recipe. I like my steak med-rare, but it always ends up too dry. This marinade was awesome!! Also, the rice was a nice change up from the norm. Delicious, thank you!

This was excellent. My husband thought the rice with pineapple was a bit much, though he loved the coconut & almonds. I think next time I'll leave the rice mixes on the side. I loved it so much ...

Didn't want to use a store bought easoning, so I found a jerk marinate recipe for the steak and used the pinapple, cilantro, and lime, as a light salsa to top the steak

I'd give this 6 stars if I could. This recipe is fabulous, so full of flavor. I can't wait to serve this to company and bask in the many compliments. I made the jerk seasoning from a recipe on...

This was very tasty & very tropical. I did everything the same but took the advice of another reviewer and broiled it because it was too cold outside for the grill. Thanks.

This came out well. I only marinated my flank steak for 5 hours but wished I'd done it overnight -- try and do yours overnight for best results. It's worth the money to buy fresh cilantro for th...

Recipe was extremely good.. Wish I had more time to marinate the meat before we had to eat. Rice was a huge success. My first "" attempt.

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