Flank Steak with Papaya Butter

Oxmoor House
4 servings.


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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


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 411
Caloriesfromfat 70 %
Fat 43.5 g
Satfat 23 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.6 g
Carbohydrate 7.3 g
Fiber 0.0 g
Cholesterol 93 mg
Iron 0.0 mg
Sodium 488 mg
Calcium 0.0 mg