You are here

Caribbean Creole Steaks with Cinnamon Rice

Beef.Chef's picture
  Olive oil 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Dark rum 5 Tablespoon
  Garlic 2 Clove (10 gm), minced to a paste
  Salt To Taste
  Black pepper To Taste, freshly ground
  Rib eye steaks 32 Ounce (Boneless, 4 Steaks, About 8 Ounces Each)
  White long grain rice 1 Cup (16 tbs)
  Butter 2 Tablespoon
  White onion 1⁄2 , finely diced
  Carrot 1 , finely diced
  Celery stalks 1⁄2 , finely diced
  Salt 1⁄4 Teaspoon
  Cinnamon 2 Teaspoon, ground
  Raisins 3 Tablespoon
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Onion 1 , diced
  Red bell pepper 1⁄2 , seeded and diced
  Green bell pepper 1⁄2
  Habanero/1 serrano chile, seeded and minced 1⁄2 , seeded and finely minced (Green Or Orange)
  Celery stalks 1 Small, diced
  Scallion 1 , finely sliced
  Fresh oregano 1 Tablespoon, minced
  Cumin 1⁄2 Teaspoon, ground
  Ripe tomatoes 2 , seeded and diced
  Red wine 1⁄4 Cup (4 tbs)
  Beef stock 1⁄2 Cup (8 tbs)

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.

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.

12) On warm serving plates, spoon a bed of rice and top with the steaks, ladle the sauce by the side and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 897 Calories from Fat 367

% Daily Value*

Total Fat 42 g64.2%

Saturated Fat 12.6 g63.2%

Trans Fat 0 g

Cholesterol 96.1 mg32%

Sodium 775.9 mg32.3%

Total Carbohydrates 62 g20.7%

Dietary Fiber 5.6 g22.3%

Sugars 13.1 g

Protein 51 g101.2%

Vitamin A 79.3% Vitamin C 85.2%

Calcium 9.8% Iron 23%

*Based on a 2000 Calorie diet

Caribbean Creole Steaks With Cinnamon Rice Recipe