Description
A delicious dish featuring flank steak marinated and grilled to perfection, served with coconut basmati rice and grilled pineapple.
Ingredients
Scale
- 3 large limes
- 1 bunch green onions (optional)
- 1 cup uncooked basmati rice
- 1 (13 oz) can coconut milk (full-fat)
- 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
- Vegetable oil
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 1 cup 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 the mixture boils, reduce heat to low and cover with a fitted lid. Allow to simmer 13–18 minutes, or until liquid is absorbed and rice is tender. Troubleshooting: liquid has absorbed but rice isn’t quite tender? Add a few more tablespoons of water. Too much liquid still? Slightly increase heat.
- Remove pot from heat, keeping it covered, and don’t rush or it will be sticky! Fluff the rice with a fork, then add 2 tablespoons lime juice and 1 teaspoon zest. Gently stir to incorporate, then mix through 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. Remove the flank steak from packaging and blot dry with a paper towel. Add to a large resealable plastic bag and pour the marinade on top. Marinate in fridge just while grill preheats and you prep pineapple.
- Preheat grill to 450°F. Once heated, clean grill grates with a wire brush. Liberally oil the grill.
- Remove the rind and stem from the pineapple and cut into 1/2 to 3/4-inch thick slices. Brush 1 tablespoon oil over all sides of the pineapple slices, then rub the brown sugar over all sides of the slices and let stand until grill is fully heated.
- Place pineapple slices on fully heated grill and cook, flipping once, until tender, golden and lightly charred, about 1–3 minutes per side. Remove to a plate, lightly season with a pinch of salt, and set aside.
- Using tongs, pull the steak from the marinade (don’t discard it) and place steak directly on the grill. Immediately spoon over 1/2 of reserved marinade. Close grill and cook, without touching steak, 4–5 minutes. Then, flip steak and spoon over the rest of the marinade, cooking another 4–5 minutes or until the internal temperature is 130–135°F for medium rare or 145° for medium. Remove steak from grill to a cutting board. Tent with foil and allow to rest 5–10 minutes.
- Once steak has rested, slice it as thinly as possible against the grain. While steak rests, cut pineapple into 1-inch chunks, discarding the center/cores.
- Divide rice among serving bowls. Top with very thinly sliced steak and equal amounts of pineapple. Top bowls with reserved 2 tablespoons green onions and lime wedges. Drizzle lime wedge(s) over bowls and enjoy immediately.
Notes
- Note 1: Adjust cooking times for rice based on your stove and pot.
- Note 2: Use full-fat coconut milk for creaminess; light coconut milk may not yield the same flavor.
- Note 3: For best results, slice the steak against the grain for tenderness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 12g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg