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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
2 x 14 oz (2 x 400 g) flank steaks 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
Imprimer ma sélection

Ingredients

  • 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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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