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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.

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Rate this recipe 4.3/5 (16 Votes)


  • 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


Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from


Step 1

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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