Jerk Steak and Shrimp over Tropical Pilaf Rice

Directions:

1. In a bowl, toss the sliced flank steak and shrimp with the jerk seasoning until evenly coated. Let marinate in the refrigerator for at least 30 minutes.
2. In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the jasmine rice and cook for 2-3 minutes until lightly toasted. Pour in the coconut milk and water, then bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
4. While the rice is cooking, preheat a grill or grill pan over medium-high heat. Grill the marinated steak for 3-4 minutes per side for medium-rare, or to your desired level of doneness. Grill the shrimp for 2-3 minutes per side until pink and opaque.
5. In the last few minutes of cooking, add the diced red bell pepper, pineapple, and mango to the rice, stirring until heated through. Season with salt and pepper to taste.
6. To serve, spoon the tropical pilaf rice onto plates and top with slices of jerk steak and grilled shrimp. Garnish with fresh cilantro and serve immediately.

Kitchen Equipment Needed

To make Jerk Steak and Shrimp over Tropical Pilaf Rice, you’ll need:

• Grill or grill pan
• Large skillet or pan
• Mixing bowls
• Cutting board and knife

How to Store Leftovers

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave until warmed through.