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Coriander Beef

Coriander Beef

A sumptuous delectable take on Caribbean fare


Coriander beef

2 Tb Coriander seeds

1 Tb Red pepper corns

1 Tb Ginger powder

1 Tb Garlic powder

1 Tb onion powdeer

1 tsp Red pepper flakes

¼ cp Olive oil

4 ea Garlic cloves, minced finely

2 lb Flank steak

3 Tb olive oil

Salt & pepper to taste


1. Set oven to 375 deg.

2. Place the seeds, peppers flakes and cumin in spice grinder till smooth. Season the beef with the spice mix and add oil and garlic. Marinate for at least an hour or best overnight. On medium heat, add oil and beef to the pan and brown slightly, then remove from heat. Place on flat tray and place in oven. Cook for about 6 -8 minutes. Remove from oven and let rest for 5 minutes before slicing. This steak can be grilled as well.

Fried corn

¼ cp Olive oil

1 Tb Chopped garlic

¼ cp Chopped onion or shallots

4 ea Fresh ears of corn, kernels removed

Salt & pepper to season

¼ cp Red pepper, diced

½ cp Diced tomatoes

½ ea Scotch bonnet pepper

1 Tb Fresh thyme leaves, chopped

1 tsp Ground coriander

¼ cp Chopped green onions

2 Tb Chopped cilantro

2 Tb Chopped parsley

Salt & pepper to taste


1. In large sauté pan on medium heat add oil. When hot onions and garlic and cook for about 30 seconds. Add the corn and saute for about 5 minutes or until corn begins to caramelize. Season with a little salt and pepper

2. Add the next five ingredients. Saute for about 5 minutes then add the remaining ingredients. Combine well and let cook for another 3 minutes or so then remove from heat. Keep warm or plate and serve.

Chadon beni sauce

2 bch Cilantro, bottom stems removed

1 bch Italian parsley, bottom stems removed

1ea Medium onions, large dice

6 ea Garlic cloves

½ ea Scotch bonnet pepper

1 cp Canola or vegetable oil

½ cp Olive oil

1 tsp kosher salt


Add all ingredients to a blender and puree until smooth. Check for seasoning. Transfer to a non-reactive bowl or squeeze bottle.


3 Tb Olive oil

4 cp Red onions, julienned

2 cp Red wine, Merlot or Zinfandel

2 Tb Sugar

4 ea Sprigs thyme

2 ea Seeds whole star anise

4 ea Whole cloves

2 ea Sticks cinnamon

1/2 tsp Salt


1. Add oil to medium saute pan on medium heat. Add the onions and saute for 5 minutes. Add wine and sugar and stir. Let liquid come to a boil then reduce the heat to a gentle simmer. Add remaining ingredients and let cook until liquid is gone from pan. Remove from heat and let cool in bowl in fridge.


All four components of this dish can be served separately with other dishes. You can substitute Churassco or skirt steak or a nice New York Strip for this dish.

By Chef Irie

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