Description
A delicious grilled flank steak served with coconut pineapple rice.
Ingredients
Scale
- 3 large limes
- 1 bunch green onions (optional)
- 1 cup uncooked basmati rice (see note 1)
- 1 (13 oz) can coconut milk (full-fat, see note 2)
- 1 large pineapple
- 1 tablespoon dark brown sugar (or light brown sugar)
- 1–1/2 up to 2 pounds flank steak
- 1/4 cup soy sauce (not reduced-sodium)
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 tablespoon honey
- Salt and pepper to taste
- Vegetable oil for grilling
Instructions
- Very thinly slice green onions and remove 2 tablespoons, setting the rest aside for the rice.
- Use a fine grater to zest 2 limes to get 2 teaspoons zest and a citrus juicer to get 3 tablespoons juice. Cut the last lime into wedges for serving.
- Combine basmati rice, 3/4 teaspoon salt, 1/2 cup water, and coconut milk in a medium pot. Mix together. Turn to high heat and bring to a boil. As soon as it boils, reduce heat to low and cover with a lid. Allow to simmer for 13-18 minutes, until liquid is absorbed and rice is tender.
- Remove pot from heat, keeping it covered. Fluff the rice with a fork, then add 2 tablespoons lime juice and 1 teaspoon zest. Stir to incorporate, then mix through the set-aside green onions.
- In a bowl, whisk together soy sauce, ginger, garlic, honey, 1 teaspoon pepper, 1 tablespoon lime juice, and 1 teaspoon lime zest. Add flank steak to a resealable plastic bag and pour the marinade on top. Marinate in fridge while grill preheats and pineapple is prepped.
- Preheat grill to 450°F. Clean grill grates with a wire brush. Liberally oil the grill.
- Remove rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices. Brush oil over all sides of pineapple slices, rub brown sugar over both sides, and let stand until grill is heated.
- Place pineapple slices on the grill and cook, flipping once, until tender and lightly charred, about 1-3 minutes per side. Remove to a plate and lightly season with salt.
- Using tongs, remove steak from marinade and place directly on the grill. Spoon over half of the reserved marinade. Cook for 4-5 minutes, flip steak, add the rest of the marinade, and cook another 4-5 minutes, until internal temperature is 130-135°F for medium rare or 145°F for medium.
- Remove steak from grill, tent with foil, and let rest for 5-10 minutes. Slice thinly against the grain.
- Cut pineapple into 1-inch chunks, discarding the center/cores.
- Divide rice among serving bowls. Top with sliced steak and pineapple. Garnish with reserved green onions and lime wedges. Drizzle lime juice over bowls and serve immediately.
Notes
- Note 1: For more tender rice, make sure to keep the lid on while it simmers.
- Note 2: Full-fat coconut milk will provide a richer flavor.
- Note 3: Cutting against the grain ensures tender slices of steak.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 12g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg