Kenny's Caribbean Flank Steak with Coconut rice

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Kenny's Caribbean Flank Steak with Coconut rice

Ingredients

1 (1 1/2-pound) beef flank steak
Marinade:
1/2 Cup Barons Green Seasoning
1 tablespoon Barons jerk seasoning
1 table spoon Barons Guava Concentrate

Coconut Rice:
2 cups water
1 cup uncooked rice
1/4cup Kenny’s Best Coconut Milk
2 tablespoons sliced almonds, toasted
1 tablespoon of Barons Green Seasoning

Directions
Combine marinade ingredients in a small bowl. Place beef steak and marinade in a plastic bag; make sure to coat the steak evenly. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Prepare Coconut Rice. Combine water, coconut milk, 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 almonds and Barons Green Seasoning. Meanwhile, remove steak from marinade; discard marinade. Place steak on grill or Grill Pan. Grill, uncovered, 17 to 21 minutes, Turning occasionally. Season with salt, as desired. Carve steak across the grain into thin slices. Serve with rice.

Kenny's Caribbean Flank Steak with Coconut rice

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