Caribbean Steak with Grilled Plantains and Coleslaw

In the mood for a Caribbean cuisine? Try this Caribbean Steak With Grilled Plantains and Coleslaw to add some zest to your dinner rotation. Healthy and packed full of vegetables, this protein-packed recipe is a scrumptious dinner any time of the year.

Photo by Heather S.
Adapted from canadianliving.com
None

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from canadianliving.com

Ingredients

  • 1

    bag coleslaw vegetable mix

  • 3

    green onions, sliced

  • 2

    tablespoon cider vinegar

  • 4

    teaspoon vegetable oil

  • 1/2

    teaspoon each salt and pepper

  • pinch granulated sugar

  • 1

    teaspoon chopped fresh thyme

  • 1/2

    teaspoon each ground allspice, and coriander

  • 2

    strip loin grilling steaks, (each about 340 g), trimmed and halved crosswise

  • 1

    tablespoon butter, melted

  • 1

    tablespoon brown sugar

  • 1

    tablespoon rum, optional

  • 2

    ripe plantains, peeled and thickly sliced

Directions

In large bowl, combine coleslaw mix, green onions, cider vinegar, oil, half each of the salt and pepper, and the granulated sugar; set aside. In small bowl, stir together thyme, allspice, coriander and remaining salt and pepper; rub all over steaks. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to plate; keep warm. Meanwhile, mix together butter, brown sugar and rum (if using); brush all over plantains to coat. Arrange plantains on greased grill; close lid and grill, brushing with any remaining butter mixture and turning once, until golden and tender, about 6 minutes. Serve with steaks and coleslaw.

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