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Tropical Flank Steak Recipe
|Lean flank steak||1 Pound (1 In Number)|
|Canned papaya nectar||1 Cup (16 tbs)|
|Ground ginger||2 Teaspoon|
|Coconut extract||1 Teaspoon|
|Cracked black pepper||1 Teaspoon|
|Crushed white peppercorns||1 Teaspoon|
|Green peppercorns||1 Teaspoon, crushed|
|Crushed green peppercorns||1 Teaspoon|
|Vegetable cooking spray||1|
|Fresh papaya||1 , peeled, sliced, and cut into decorative shapes|
Serving size: Complete recipe
Calories 1192 Calories from Fat 277
% Daily Value*
Total Fat 31 g47.5%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 210.5 mg8.8%
Total Carbohydrates 92 g30.5%
Dietary Fiber 13.4 g53.6%
Sugars 52.1 g
Protein 144 g288%
Vitamin A 99.7% Vitamin C 471.3%
Calcium 17.2% Iron 32.1%
*Based on a 2000 Calorie diet
Combine papaya nectar, ginger, and coconut extract in a large heavy-duty, zip-top plastic bag; seal bag, and shake well.
Add steak to bag; seal bag, and shake until steak is well coated.
Marinate steak in refrigerator 8 hours, turning bag occasionally.
Remove steak from marinade; reserve marinade.
Combine pepper and peppercorns, and press onto both sides of steak.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place steak on rack; grill, covered, 6 minutes on each side or to desired degree of doneness, brushing steak frequently with reserved marinade.
Remove steak from grill, and let stand 10 minutes; cut diagonally across grain into thin slices.
Weave meat slices into a criss-cross pattern, if desired.