PAPAYA-MARINATED STEAK & MALAY ONION SAMBAL
This recipe is great when you have left over papaya skin! Grilled steak is the star of many a braai. The papaya skin is the tenderizer for the steaks and the flesh can be saved for another recipe. The onions in the sambal are salted and then rinsed cleaned, this process softens them and removes their bitter juices. The Malay makes about 1 1/2 cups. The recipe is adapted from Jenna Holst from A South African Barbecue. MAKE AHEAD: The sambal can be prepared through the first step up to 1 day ahead. Steaks marinate for 1 1/2 - 2 hours.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a small mixing bowl, stir scallions, mustard, thyme, pepper, ginger and cumin until blended. Rub the mixture evenly all over steak.
- Put 2 papaya skin halves in a glass baking dish, flesh side up. Place steak on top of papaya half and top with remaining 2 papaya skins, flesh side down; skins should touch surface of meat. Cover and refrigerate for 1 1/2 to 2 hours.
- Light grill or preheat broiler.
- Discard papaya skins. Lightly oil both sides of steak and season with salt. Grill or broil steak, turning once, for about 10 minutes, or until medium rare.
- Thinly slice steak across the grain on the diagonal.
- Serve hot steaks with Malay Onion Sambal.
- Malay Onion Sambal:.
- Set a colander in the sink. Add the onions and salt; rub the salt into the onions and squeeze them gently for a few minutes. Rinse the onions thoroughly under cold running water, then drain well and pat dry.
- Combine vinegar, cinnamon and apricot jam in a bowl. Stir in onions and mint and add chile.
Nutrition Facts : Calories 269.5, Fat 12.2, SaturatedFat 3.9, Cholesterol 40.7, Sodium 2678.1, Carbohydrate 17.4, Fiber 2.6, Sugar 9.1, Protein 22.6
GRILLED STEAK AND PAPAYA SALAD
Steps:
- Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.
- Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.
- In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.
- Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.
Nutrition Facts : Calories 486 calorie, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 90 milligrams, Sodium 1505 milligrams, Carbohydrate 46 grams, Fiber 5.5 grams, Protein 37 grams, Sugar 34 grams
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
PAPAYA AND RED ONION SALSA
Categories Condiment/Spread Onion Pepper No-Cook Low Sodium Papaya Summer Cilantro Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- Discard papaya seeds. Peel papaya and chop enough to measure 1/2 cup. Mince enough onion to measure 2 tablespoons and, wearing rubber gloves, mince enough jalapeño (with seeds) to measure 1/2 tablespoon. In a bowl stir together papaya, onion, jalapeño, and remaining ingredients and season with salt. Salsa may be made 1 day ahead and chilled, covered.
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- In a small bowl, combine the scallions, mustard, thyme, pepper and ginger. Rub the mixture evenly on both sides of the steak.
- Put 2 of the papaya skin halves in a glass baking dish, flesh side up. Add the steak and top with the remaining 2 papaya skins, flesh side down; the skins should cover the surface of the meat. Cover and refrigerate for 1 to 1 1/2 hours.
- Light the grill or preheat the broiler. Discard the papaya skins. Lightly oil both sides of the steak and season with salt. Grill or broil the steak, turning once, for about 10 minutes, or until medium rare. Thinly slice the steak across the grain on the diagonal and serve hot with Malay Onion Sambal.
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