Spicy Caribbean Flank Steak
Fire up your taste buds with this irresistible Spicy Caribbean Flank Steak, where bold island flavors meet tender, juicy beef! This recipe combines a zesty citrus blend of orange and lime juice with the fiery kick of scotch bonnet or habanero peppers, balanced by the sweetness of brown sugar and a medley of aromatic spices like allspice, smoked paprika, and thyme. Marinated to perfection, the flank steak absorbs these vibrant flavors before being grilled to juicy, charred perfection. Finished with a garnish of fresh green onions, this dish is perfect for backyard barbecues or weeknight dinners, pairing beautifully with rice and beans, grilled veggies, or a refreshing salad. Quick to prepare and packed with a tropical flair, this is a steak that will transport your palate straight to the Caribbean.
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Recipe Information
Ingredients
- 1.5 pounds flank steak
- 0.5 cups orange juice
- 0.25 cups lime juice
- 0.25 cups soy sauce
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 pepper scotch bonnet or habanero pepper, finely minced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon allspice, ground
- 1 teaspoon thyme, dried
- 1 teaspoon paprika, smoked
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly cracked
- 2 stalks green onions, thinly sliced
Instructions
In a medium-sized mixing bowl, combine orange juice, lime juice, soy sauce, olive oil, brown sugar, minced scotch bonnet or habanero pepper, minced garlic, grated ginger, ground allspice, dried thyme, smoked paprika, salt, and black pepper. Whisk until the marinade is well blended.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours or overnight for maximum flavor.
Preheat your grill to medium-high heat (around 400°F). If using a stovetop grill pan, lightly brush it with oil and preheat on medium-high.
Remove the steak from the marinade, allowing any excess to drip off. Discard the used marinade.
Place the steak on the grill and cook for about 5-6 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to ensure internal temperature reaches 130°F for medium-rare, or adjust for preferred doneness.
Remove the steak from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute for a tender and flavorful result.
Slice the steak thinly against the grain and garnish with sliced green onions. Serve immediately with your favorite sides, such as rice and beans, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 9559 mg | 416% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 30.2 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
