Caribbean Flank Steak with Coconut Rice

Take your taste buds to the Caribbean! With a twist of fresh herb Green Seasoning, spicy Jerk Seasoning and tropical Guava Concentrate combined in a beef marinade sauce, complemented with a Coconut Rice.

INGREDIENTS

• (1 ½ lb) beef flanked steak
• Marinade:
• ½ cup Baron Green Seasoning
• 1 tablespoon Baron Jerk Seasoning
• 1 tablespoon Baron Guava Concentrate

Coconut Rice:

• 2 cups water
• 1 cup uncooked rice
• ¼ cup Baron Coconut Cream
• 2 tablespoons sliced almonds, toasted
• 1 tablespoon Baron Green Seasoning

STEPS

1. Combine marinade ingredients in a small bowl.
2. Place beef steak and marinade in aplastic bag; make sure to coat the steak evenly.
3. Close bag securely and marinate inrefrigerator for 6 hours or as long as overnight.
4. Prepare Coconut Rice.
5. Combine water,coconut milk and rice in medium saucepan; bring to a boil.Reduce heat; cover andsimmer 35 to 45 minutes or until rice is tender.
6. Remove from heat, stir in almondsand Baron Green Seasoning.
7. Meanwhile, remove steak from marinade; discard marinade.
8. Place steak on grill or grill pan. Grill uncovered, 17 to 21 minutes, turning occasionally.
9. Season with salt, as desired.
10. Carve steak across the grain into thin slices.
11. Serve with rice.