Tropical Flank Steak
|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.