Margarita's International Recipes


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. Creole steak

Bifteck à la Créole

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  • 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


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.

Adapted from a recipe in Elisabeth Lambert Ortiz' The Complete Book of Caribbean Cooking.

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