RECIPE TITLE "Caribbean Creole Steaks with Cinnamon Rice Recipe"
Source: Steaklover's Companion,
courtesy of Cooking.com
Makes 4 servings --- moderate
Creole cuisine, most closely associated in the United States with Louisiana, describes a spicy, sophisticated style of cooking that combines French, Spanish, and African influences and applies equally to the foods of the West Indies and parts of South America and the Gulf Coast of North America. The term "Creole" is used in French-speaking areas while "criolla" is the Spanish-speaking equivalent. This dish is our adaptation of a traditional dish from the French West Indies, and the sauce contains tomatoes, bell peppers, and celery, ingredients that are hallmarks of Creole cooking. The hint of sweetness in the cinnamon rice provides the perfect foil for the picante sauce.
For Marinade and Steaks:
3 tablespoons olive oil
2 tablespoons red wine vinegar
5 tablespoons dark rum
2 cloves garlic, minced to a paste
4 boneless rib eye steaks, about 8 ounces each
1 cup white long-grain rice
2 tablespoons butter
1/2 white onion, finely diced
1 carrot, finely diced
1/2 stalk celery, finely diced
1/4 teaspoon salt
2 tablespoons ground cinnamon
3 tablespoons raisins
For Creole Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 green or orange habanero chile, seeded and finely minced, or 1 serrano chile, seeded and minced
1 small stalk celery, diced
1 scallion, finely sliced
1 tablespoon minced fresh oregano
1/2 teaspoon ground cumin
2 ripe tomatoes, seeded and diced
1/4 cup red wine
2 tablespoons red wine vinegar
1/2 cup beef stock
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TO PREPARE MARINADE: Combine all the ingredients in a large dish (adding salt and pepper to taste). Add the steaks and marinate at room temperature for 2 hours, turning occasionally.
TO PREPARE RICE: Rinse the rice in a strainer under cold running water until the water no longer looks milky. Drain and set aside. Heat 1 tablespoon of the butter in a saucepan and sauté the onion, carrot, and celery over low heat for 8 minutes, stirring occasionally. Add the rice, salt, cinnamon, raisins, and 2 1/2 cups of water, and bring to a boil over high heat. When the water is reduced to the level of the rice, turn the heat to low and cover the pan. Simmer for about 15 minutes, or until the water is absorbed, stirring occasionally. Remove the pan from the heat and let stand for 5 minutes. Add the remaining tablespoon of butter and fluff with a fork just before serving.
TO PREPARE SAUCE: Heat the oil in a heavy saute pan or skillet and add the garlic, onion, bell peppers, chile, celery, and scallion, and sauté over medium-high heat for 1 minute. Stir in the oregano, cumin, and tomatoes, and saute 1 minute longer. Add the wine, vinegar, and stock, and bring to a boil. Lower the heat, season with salt and pepper, and simmer for 5 minutes. Keep warm.
TO PREPARE STEAKS: Remove the steaks from the marinade and pat dry; reserve the marinade. Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes for medium, basting with marinade while the steaks are grilling.
TO SERVE: Spoon a bed of rice onto warm serving plates and place the steaks on top of the rice. Ladle the sauce next to the steaks and serve immediately.
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 890 Fat: 43g Carbohydrates: 59g
Cholesterol: 150mg Sodium: 306mg Protein: 54g
Fiber: 6g % Cal. from Fat: 43% % Cal. from Carbs: 27%
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