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.