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Tropical Flank Steak

Yield 4 servings.


  • 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)

Nutrition 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

How to Make It

  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.

Light and Luscious