Caribbean Flank Steak with Coconut Rice (Serves 4)

Chez is back into the swing of things with this 'full-meal deal'. Sweet and savory meet to make this flavor combo a treat for just about any locale, after all... deep down, we are all Caribbean, aren't we?

- Chez

• 1 beef flank steak (about 1-1/2 pounds)
• 1 can (8 ounces) crushed pineapple
• 1/4 cup fresh lime juice
• 4 tablespoons finely chopped fresh cilantro (for marinade)
• 2 tablespoon Caribbean jerk seasoning
• 2 cups unsweetened coconut milk
• 1 cup uncooked brown rice
• 3 tablespoons shredded coconut, toasted
• 2 tablespoons sliced almonds, toasted
• 2 tablespoon finely chopped fresh cilantro (for rice)

Preparation

Drain pineapple, reserving 1/4 cup juice for Marinade; discard excess juice. Reserve crushed pineapple for Coconut Rice.
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 to overnight, turning occasionally. (The longer you marinate the better.)

Prepare Coconut Rice, combine 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.

To toast coconut on the stovetop, heat large nonstick skillet over medium heat. Spread coconut in single layer; cook 4 to 5 minutes or until lightly brown, stirring occasionally.

To toast almonds on the stovetop, heat large nonstick skillet over medium heat. Spread almonds in single layer; cook 5 to 7 minutes or until lightly brown, stirring occasionally.

Stir in reserved pineapple, toasted coconut, toasted almonds and finely chopped cilantro.

Meanwhile, remove steak from marinade; discard marinade. Preheat Broiler and place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

Carve steak across the grain into thin slices. Garnish with mango (optional) and serve with the rice.

Cheesy Stuffed Peppers (serves 4)

Well, yes, I admit it… I have been away for far too long.

With my move from Chicago to West Virginia, the new job, and all of the hectic disruption that accompanies such things I have let the blog slip. Well, this will happen no more!
Today’s offering is a slight spin on a traditional staple. Now I like a good ‘traditional’ stuffed pepper, with all of that ground beef, rice and tomato-goodness as well as the next guy, but sometimes you gotta look outside the box… and today’s recipe does exactly that. This one is worthy of a try, promise. (Think, Cheeseburger Stuffed Peppers).

Ingredients

• 1 ½ lb. ground chuck


• ½ small onion, finely diced


• 1 tsp. chopped garlic


• 4 bell peppers (any color)


• 4 - 6 c water


• 1 Tbsp. salt (for boiling water)


• 1 ½ c sharp cheddar cheese, shredded


• ½ c grated Parmesan cheese


• salt & pepper to taste




Directions:







• In skillet, brown the ground chuck, onion, garlic, salt and pepper. Drain if necessary and set aside.


• Cut bell peppers in half and remove seeds and white membrane. Reserve 1 tbsp. of seeds.


• In saucepan, boil peppers in salted (1 Tbsp) water for about 5 minutes.


• Spray a shallow baking dish with cooking spray and place pepper halves.
  Once cool, combined meat mixture, pepper seeds, the Parmesan cheese and ½ c of the cheddar. Gently fold to combine.


• Fill peppers with mixture, packing slightly. Top peppers with remaining cheddar.


• Place in baking dish, add carefully add 1/3 c water to dish. Bake at 400 for 20 minutes.
  Remove peppers from oven aand set the oven to broil. Return the peppers to oven for 2 minutes, just to develop a crust on the cheese.







Remove and serve…. I went with sour cream & chive mashed potatoes but feel free to try just about any starch combo you like.






The chianti is totally optional... or is it? ;-)















- Chez