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Field to Feast: Three Roll Rum Flank Steak with Alma Sugar Marinade

In this month’s Field to Feast, we visit Alma Sugarcane Farm & Mill in Lakeland, Louisiana. It’s grinding season, so the mill was very busy producing sugar and molasses. It was absolutely fascinating to watch the trucks being inverted, dropping off the sugarcane from the fields for processing.

We brought back raw sugar from Alma’s General Store and headed over to Three Roll Estate where Chef Yvette Bonnano shared her Louisiana Beef appetizer recipe for the holidays.  We also enjoyed a delicious holiday cocktail called a Coquito, made with Three Roll Dark Rum. Three Roll Estate is an extension of Alma Farm & Mill so they make their own ingredients for distillation.

Happy Thanksgiving to you and your family. We are very thankful for the farmers and ranchers of Louisiana and all that they do to bring these delicious Louisiana ingredients to our holiday tables. 

Smile always,
Jenn Finley

Three Roll Rum Flank Steak with Alma Sugar Marinade

ALMA SUGAR MARINADE:

  • 1/2 cup dark rum

  • 1 lime, juice zest

  • 3 cloves garlic

  • 1/4 cup soy

  • 1/8 - 1/4 tsp chili flake

  • 1/4 tsp black pepper

  • 1/2 tsp kosher salt

  • 2 tbsp alma sugar or brown sugar

  1. Mix & Marinade for 3 hours. Grill until steak is medium rare. Rest, Slice & Serve. 

YUKON GOLD POTATO CAKE

  • Small potatoes

  1. microwave 3 minutes, smash & sauté in a pan with a drizzle of oil, and kosher salt & pepper.

JERK MAYO

  • 1/2 cup mayonnaise

  • 2 tbsp jerk seasoning

  • 1 tbsp Italian parsley chopped 

  1. Place a teaspoon of Jerk Mayo on your potato cake and layer with a slice of rum marinated flank steak on top.

  2. Plate & serve, warm and delicious.

THE COQUITO 

COQUITO means “Little Coconut” in Spanish and is a traditional Christmas drink that originated in Puerto Rico. It is sometimes referred to as Puerto Rican Eggnog. It is made with rum, coconut milk, sweetened condensed milk and spices. It’s served very cold with a dusting of fresh nutmeg on top.  This might be my new favorite Christmas cocktail. 

  • 1/2 cup of Three Roll Dark Rum 

  • 1-15-ounce can cream of coconut, such as Coco Lopez

  • 1-14-ounce can sweetened condensed milk 

  • 1-12-ounce can evaporated milk 

  • 1 cup unsweetened coconut milk beverage

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg, plus more for serving

  • Cinnamon sticks, for serving   

  1. Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes.

  2. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.

  3. Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

LINKS

Field to FeastMonica Velasquez