Flank Steak with Papaya Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) lean flank steak |
2 tablespoons soy sauce |
2 tablespoons vegetable oil |
2 tablespoons peeled, minced gingerroot |
1/8 teaspoon hot sauce |
1 clove garlic, minced |
1/4 cup butter, softened |
1/4 cup flaked coconut |
3 tablespoons finely chopped ripe papaya |
2 teaspoons finely minced fresh parsley |
1 teaspoon curry powder |
Directions:
1. Trim fat from steak. Combine soy sauce and next 4 ingredients 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.
2. Remove steak from marinade; discard marinade. Place greased grill rack 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. Remove steak from grill, and let stand 10 minutes; cut diagonally across grain into thin slices.
3. Combine butter and remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until fluffy. Serve butter mixture with steak.
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