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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Grilled Papaya Flank Steak https://www.metro.ca/userfiles/image/recipes/bavette-bœuf-grillee-papaye-bbq-5269.jpg PT20M PT08M PT4H28M
    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.
    4
    4 5 5 3
    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
    Grilled Papaya Flank Steak

    Grilled Papaya Flank Steak

    Rate this recipe
    5 Votes
    • Gluten-free
    • Lactose-free
    4
    servings
    0:20
    Preparation
    0:08
    COOKING
    4:28
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 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
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    • 1 Tbsp.
      (15 mL)
      lemon grass, chopped
    • 1 1/2 cup
      (375 mL)
      coconut milk
    • 4 Tbsp.
      (60 mL)
      peanut butter
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      2 kg

    • 4 Tbsp.
      (60 mL)
      maple syrup
    • 1
      medium papaya, peeled, seeded and diced
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    Imprimer ma sélection

    Preparation

    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

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

    Lactose-free recipes

    Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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