PAPAYA-MARINATED GRILLED FLANK STEAK
Flank steak is not one of the most tender cuts of meat. I've tossed enough of the away! The papaya itself not only lends it's flavor to the meat, it actually has an enzyme that tenderizes the meat. Give it a try. You will need to marinate the flank over-night, so make your plans a little ahead for this reason. This is great with a crisp romaine and cherry tomato salad with chunky bleu cheese, and a great wine. If you leave the meat on the cutting board,ve sure to thoroughly wash the board. Another option, which I do, is to have a hard plastic cutting board, which can be sanitized. The marinating time varies, as you may not want to choose the overnight method. I have not included the overnight method.
Provided by FLUFFSTER
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine the papayas, soy sauce, and garlic.
- Using the back of a fork, smash the papaya until it forms a chunky paste.
- Remove 1/2 cup of the marinade and refrigerate.
- Add the flank steak and a generous amount of salt and pepper to the remaining marinade and refrigerate overnight, turning once.
- Heat a grill or grill pan to medium-high. Remove any excess marinade from the steak and discard. Grill each side of the steak for 5-7 minutes for medium rare. Allow to sit for 10 minutes on a cutting board, then slice against the grain into 1/2-inch slices.
- Serve with the reserved marinade.
Nutrition Facts : Calories 429.5, Fat 19, SaturatedFat 7.8, Cholesterol 93, Sodium 2136.2, Carbohydrate 10.3, Fiber 1.7, Sugar 5.1, Protein 52.5
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