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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 |
1 cup canned papaya nectar |
2 teaspoons ground ginger |
1 teaspoon coconut extract |
1 teaspoon cracked black pepper |
1 teaspoon crushed white peppercorns |
1 teaspoon crushed green peppercorns |
vegetable cooking spray |
1 fresh papaya, peeled, sliced, and cut into decorative shapes |
edible flowers (optional) |
Directions:
1. 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.
2. 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. Serve with papaya slices. Garnish with edible flowers, if desired.
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