Caribbean Creole Steaks with Cinnamon Rice

  • Active Time 30m
  • Total Time 2h 45m

Serves 4

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. 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
  • Salt and pepper, to taste
  • 4 boneless rib-eye steaks, about 8 ounces each
  • For Rice:
  • 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 chili, seeded and finely minced, or 1 serrano chili, 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
  • Salt and pepper, to taste


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 saute 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, chili, celery and scallion, and saute 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: Heat the grill. 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.

RecID 5360

nutrition information per serving

890 calories; 43g total fat; 150mg cholesterol; 306mg sodium; 59g carbohydrates; 6g fiber; 54g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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