Grilled Papaya Flank Steak

Grilled Papaya Flank Steak
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 4:28 Total Time


Add all
  • 2 x 14 oz
    (2 x 400 g)

    flank steaks

  • marinade:

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    thai red curry paste

  • 1 Tbsp.
    (15 mL)

    lemon grass, chopped

  • 1 1/2 cup
    (375 mL)

    coconut milk

  • 4 Tbsp.
    (60 mL)

    peanut butter

  • 4 Tbsp.
    (60 mL)

    maple syrup

  • 1

    medium papaya, peeled, seeded and diced


Heat oil in a pot over medium heat.

Add curry paste and lemon grass, and cook on high for 1 minute.

Add coconut milk, peanut butter and maple syrup.

Bring to a boil, reduce heat and simmer, uncovered, for 2 minutes. Cool.

Divide marinade into 2 portions: 1/4 for the papaya and ¾ for the steaks.

Add steaks and papaya to their respective portions of marinade.

Refrigerate for 4 to 6 hours.

Preheat barbecue to high.

Drain marinade from steaks and boil marinade for 15 minutes.

Grill the meat, brushing it with hot marinade during cooking, turning it over and brushing it with marinade again for nicely glazed meat.

Cook until medium or medium-rare.

Spoon cooked sauce over sliced steaks and serve with marinated papaya.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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