Bifteck à la Créole
Steak, Creole Style
This simple dish has a French flair and islander rum. It was fun to light on fire, but it lacked in flavor and tenderness. I used top round, as the recipe called for "round or rump steak," but it proved tough. Sirloin would have been a better choice. Beyond that, the steak had a mild taste. I'm not sure that I appreciated the sweetness of the rum, but it was fortunately pretty mild.
Bifteck à la Créole
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Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 3 cloves garlic, crushed
- salt & black pepper to taste
- 3 lbs steaks
- 1/3 cup dark rum
Directions
Mix the olive oil, red wine, garlic and salt & pepper together. Pour on the steaks and marinade, covered, at room temperature for 3 hours.
Broil or pan grill the steaks, basting with the marinade, until cooked to your preferred donness. Remove and set on a serving plate. Pour rum on the steaks, set on fire and wait until the alcohol is consumed and the flame burns off. Serve.
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Adapted from a recipe in Elisabeth Lambert Ortiz' The Complete Book of Caribbean Cooking.
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