Kiwi Steak
Elevate your steak night with this mouthwatering Kiwi Steak recipe, a tantalizing twist on classic marinated beef. Packed with bold flavors and a unique tenderizing technique, this dish uses the natural enzymes in ripe kiwi to break down the steak, resulting in an incredibly juicy and tender bite. The marinade combines kiwi with soy sauce, minced garlic, olive oil, and a hint of brown sugar for a perfect balance of savory and slightly sweet flavors. A quick sear in a hot skillet locks in the juices, while a garnish of fresh parsley provides a touch of brightness. Ready in under an hour, this recipe is ideal for an impressive weeknight dinner or a special occasion. Pair it with roasted vegetables or creamy mashed potatoes to complete the ultimate steak dinner experience.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Beef steak (ribeye, sirloin, or tenderloin)
- 1 whole Kiwi (ripe)
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 cloves Garlic (minced)
- 1 tablespoon Brown sugar
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
- 1 tablespoon Butter
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Peel and mash the kiwi in a small bowl until it becomes a pulpy paste. Avoid over-pureeing to prevent the marinade from becoming watery.
In a mixing bowl, combine the mashed kiwi, olive oil, soy sauce, minced garlic, brown sugar, ground black pepper, and salt. Whisk the ingredients together until well blended.
Place the beef steaks in a shallow dish or a resealable plastic bag. Pour the kiwi marinade over the steaks, ensuring they are evenly coated. Cover the dish or seal the bag, then refrigerate for 30-45 minutes. Avoid marinating for longer than 1 hour, as the kiwi's enzymes can over-tenderize the meat.
After marinating, remove the steaks from the fridge and let them come to room temperature for 15-20 minutes. This ensures even cooking.
Heat a cast-iron skillet or grill pan over medium-high heat until hot. Add the butter and swirl it to coat the pan.
Remove excess marinade from the steaks and pat them dry with paper towels. Place the steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
Once cooked, transfer the steaks to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Garnish the steaks with freshly chopped parsley and serve immediately. Pair with roasted vegetables or a side of mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 15.9 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
