KIAWE-GRILLED FLANK STEAK AND SPICY GREEN PAPAYA SALAD
Steps:
- For the marinade: Place all dressing ingredients in blender and puree until smooth. Divide in half.
- For the steak: Marinate the steak covered and refrigerated overnight in half of the marinade/dressing. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, thinly slice across the grain.
- For the papaya salad: In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing. Season with salt and pepper, to taste. Serve on a platter or over mixed greens.
EASY MARINATED GRILLED FLANK STEAK
Friends shared this three-ingredient marinade years ago, and it's been a favorite since. Serve the steak with salad and grilled potatoes for a quick meal. -Beverly Dietz, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
PAPAYA-MARINATED GRILLED FLANK STEAK
Flank steak is not one of the most tender cuts of meat. I've tossed enough of the away! The papaya itself not only lends it's flavor to the meat, it actually has an enzyme that tenderizes the meat. Give it a try. You will need to marinate the flank over-night, so make your plans a little ahead for this reason. This is great with a crisp romaine and cherry tomato salad with chunky bleu cheese, and a great wine. If you leave the meat on the cutting board,ve sure to thoroughly wash the board. Another option, which I do, is to have a hard plastic cutting board, which can be sanitized. The marinating time varies, as you may not want to choose the overnight method. I have not included the overnight method.
Provided by FLUFFSTER
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, combine the papayas, soy sauce, and garlic.
- Using the back of a fork, smash the papaya until it forms a chunky paste.
- Remove 1/2 cup of the marinade and refrigerate.
- Add the flank steak and a generous amount of salt and pepper to the remaining marinade and refrigerate overnight, turning once.
- Heat a grill or grill pan to medium-high. Remove any excess marinade from the steak and discard. Grill each side of the steak for 5-7 minutes for medium rare. Allow to sit for 10 minutes on a cutting board, then slice against the grain into 1/2-inch slices.
- Serve with the reserved marinade.
Nutrition Facts : Calories 429.5, Fat 19, SaturatedFat 7.8, Cholesterol 93, Sodium 2136.2, Carbohydrate 10.3, Fiber 1.7, Sugar 5.1, Protein 52.5
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