Tropical Flank Steak Recipe
Summary
Ingredients
| 1 (1-pound) lean flank steak | ||
| 1 cup canned papaya nectar | ||
| Ground ginger | 2 Teaspoon | |
| Coconut extract | 1 Teaspoon | |
| Cracked black pepper | 1 Teaspoon | |
| 1 teaspoon crushed white peppercorns | ||
| 1 teaspoon crushed green peppercorns | ||
| Vegetable cooking spray | ||
| 1 fresh papaya, peeled, sliced, and cut into decorative shapes | ||
Directions
Trim fat from steak.
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.
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.
Chef
