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Tropical Flank Steak

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  Lean flank steak 1 Pound (1 In Number)
  Canned papaya nectar 1 Cup (16 tbs)
  Ground ginger 2 Teaspoon
  Coconut extract 1 Teaspoon
  Cracked black pepper 1 Teaspoon
  Crushed white peppercorns 1 Teaspoon
  Green peppercorns 1 Teaspoon, crushed
  Crushed green peppercorns 1 Teaspoon
  Vegetable cooking spray 1
  Fresh papaya 1 , peeled, sliced, and cut into decorative shapes

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.

Recipe Summary

Main Dish
Cook Time: 
20 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 972 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 220 mg73.3%

Sodium 530.5 mg22.1%

Total Carbohydrates 92 g30.5%

Dietary Fiber 13.4 g53.6%

Sugars 52.1 g

Protein 105 g209.6%

Vitamin A 99.7% Vitamin C 471.3%

Calcium 17.2% Iron 32.1%

*Based on a 2000 Calorie diet

Tropical Flank Steak Recipe