Caribbean Creole Steaks with Cinnamon Rice Recipe
Ingredients
| Olive oil | 3 Tablespoon (For the Marinade:) | |
| Red wine vinegar | 2 Tablespoon (For the Marinade:) | |
| Dark rum | 5 Tablespoon (For the Marinade:) | |
| Garlic | 2 Clove (5gm) (For the Marinade:) | |
| Salt | 1 To taste (For the Marinade:) | |
| Black pepper | 1 To taste (For the Marinade:) | |
| Rib-eye steaks -4 boneless, about 8 ounces each | ||
| White long-grain rice - 1 cup | ||
| Butter | 2 Tablespoon (For the Cinnamon Rice:) | |
| White onion | 1/2 (For the Cinnamon Rice:) | |
| Carrot | 1 (For the Cinnamon Rice:) | |
| Celery - 1/2 stalk , finely diced | ||
| Salt | 1/4 Teaspoon (For the Cinnamon Rice:) | |
| Cinnamon | 2 Teaspoon (For the Cinnamon Rice:) | |
| Raisins | 3 Tablespoon (For the Cinnamon Rice:) | |
| Olive oil | 2 Tablespoon (For the Creole Sauce:) | |
| Garlic | 2 Clove (5gm) (For the Creole Sauce:) | |
| Onion | 1 (For the Creole Sauce:) | |
| Red bell pepper | 1/2 To taste (For the Creole Sauce:) | |
| Green bell pepper | 1/2 To taste (For the Creole Sauce:) | |
| Green or orange habanero chile - 1/2, seeded and finely minced,( or 1 serrano chile, seeded and minced) | ||
| Celery - 1 small stalk, diced | ||
| Scallion | 1 (For the Creole Sauce:) | |
| Oregano | 1 Tablespoon, minced (For the Creole Sauce:) | |
| Cumin | 1/2 Teaspoon (For the Creole Sauce:) | |
| Tomatoes -2 ripe, seeded and diced | ||
| Red wine | 1/4 Cup (16 tbs) (For the Creole Sauce:) | |
| Red wine vinegar | 2 Tablespoon (For the Creole Sauce:) | |
| Beef Stock | 1/2 Cup (16 tbs) (For the Creole Sauce:) | |
| Salt | 1 To taste (For the Creole Sauce:) | |
| Black pepper | 1 To taste (For the Creole Sauce:) | |
Directions
GETTING READY
1) In a large dish, combine all the marinade ingredients together, add the steaks and marinate at room temperature for 2 hours, turning occasionally.
2) Preheat the broiler or grill.
3) Rinse the rice in a strainer under cold running water, drain and keep aside.
MAKING
4) In a saucepan, saute the onion, carrot and celery in 1 tablespoon butter over a low heat for 8 minutes, stirring occasionally.
5) Stir in the rice, salt, cinnamon, raisins and 2 cups of water, bring to a boil over a high heat.
When the water and rice are at the same level, simmer covered over a low heat for about 15 minutes, or until the water is absorbed, stirring occasionally.
6) Turn off the heat, allow to stand for 5 minutes, then add rest of the butter and fluff with a fork just before serving.
7) In a heavy saute pan or skillet, saute the garlic, onion, bell peppers, chile, celery and scallion in the oil over a medium-high heat for 1 minute.
8) Stir in the oregano, cumin, and tomatoes and saute for another 1 minute.
9) Stir in the wine, vinegar and stock, bring to a boil, season with salt and pepper and simmer over a low heat for 5 minutes, keep warm.
10) Remove the steaks from the marinade, pat dry and reserve the marinade.
11) Grill or broil the steaks for 4 to 5 minutes each side for medium-rare or about 6 minutes for medium, basting occasionally with the marinade.
SERVING
12) On warm serving plates, spoon a bed of rice and top with the steaks, ladle the sauce by the side and serve immediately.
1) In a large dish, combine all the marinade ingredients together, add the steaks and marinate at room temperature for 2 hours, turning occasionally.
2) Preheat the broiler or grill.
3) Rinse the rice in a strainer under cold running water, drain and keep aside.
MAKING
4) In a saucepan, saute the onion, carrot and celery in 1 tablespoon butter over a low heat for 8 minutes, stirring occasionally.
5) Stir in the rice, salt, cinnamon, raisins and 2 cups of water, bring to a boil over a high heat.
When the water and rice are at the same level, simmer covered over a low heat for about 15 minutes, or until the water is absorbed, stirring occasionally.
6) Turn off the heat, allow to stand for 5 minutes, then add rest of the butter and fluff with a fork just before serving.
7) In a heavy saute pan or skillet, saute the garlic, onion, bell peppers, chile, celery and scallion in the oil over a medium-high heat for 1 minute.
8) Stir in the oregano, cumin, and tomatoes and saute for another 1 minute.
9) Stir in the wine, vinegar and stock, bring to a boil, season with salt and pepper and simmer over a low heat for 5 minutes, keep warm.
10) Remove the steaks from the marinade, pat dry and reserve the marinade.
11) Grill or broil the steaks for 4 to 5 minutes each side for medium-rare or about 6 minutes for medium, basting occasionally with the marinade.
SERVING
12) On warm serving plates, spoon a bed of rice and top with the steaks, ladle the sauce by the side and serve immediately.
Chef
