Caribbean Flank Steak with Sweet Pepper Sofrito, Crispy Coconut Rice, and Avocado Radish Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F.

2. 2

   2. In a large bowl, mix the garlic, ginger, half of the sweet pepper, half of the red onion, half of the cilantro, the thyme, orange juice, half of the lime juice, vinegar, 1 tablespoon vegetable oil, cumin, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   3. Add the flank steak to the bowl and coat it well with the marinade. Let it rest for 20 minutes in a cool spot while you prepare the rice.

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   4. In a medium saucepan with a lid, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and cook for 2 minutes, stirring, until slightly translucent.

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   5. Stir in the coconut milk, water, bay leaf, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle boil, reduce the heat to low, cover, and cook for 15 minutes.

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   6. When the rice has absorbed almost all the liquid, raise the heat to low-medium for 2 to 4 minutes to create a golden, crispy bottom. Remove from the heat and let it rest, covered, for 10 minutes.

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   7. Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon vegetable oil. Remove the steak from the marinade, letting the excess drip off, and reserve the marinade.

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   8. Sear the flank steak for 2 to 3 minutes per side until well browned. Add the reserved marinade and the remaining sweet pepper around the meat, and cook for 1 minute.

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   9. Transfer the skillet to the oven and roast the steak for 8 to 12 minutes at 220 °C / 425 °F, depending on thickness and desired doneness. Remove from the oven and let the meat rest for 10 minutes before slicing thinly against the grain.

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    10. While the meat rests, combine the avocado, radishes, cucumber, remaining red onion, remaining cilantro, remaining lime juice, honey, a pinch of salt, and a pinch of black pepper in a bowl.

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    11. Remove the bay leaf from the rice and fluff gently, keeping some of the crispy bottom intact.

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    12. Serve a base of coconut rice, top with sliced steak, spoon over the pan juices and pepper sofrito, and serve with the avocado, radish, and cucumber salad.