Tropical Flank Steak

Oxmoor House
4 servings.


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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)


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. Serve with papaya slices. Garnish with edible flowers, if desired.

Created date

August 2009

Nutritional Information

Calories 294
Caloriesfromfat 42 %
Fat 13.6 g
Satfat 5.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.2 g
Carbohydrate 19 g
Fiber 0.0 g
Cholesterol 62 mg
Iron 0.0 mg
Sodium 77 mg
Calcium 0.0 mg