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.
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.
© Société des alcools du Québec, 2007
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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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