Papaya Marinated Grilled Flank Steak
Elevate your grilling game with this Papaya Marinated Grilled Flank Steak recipe, a mouthwatering fusion of bold flavors and a tender, juicy texture. Using ripe papaya as a natural tenderizer, this recipe infuses the steak with subtle sweetness, while a savory marinade of soy sauce, lime juice, garlic, cumin, and smoked paprika creates a perfect balance of smoky and tangy notes. The quick sear on the grill locks in the flavors, achieving those irresistible charred edges. Perfect for summer cookouts or a flavorful weeknight dinner, this dish is ready in under 30 minutes after marinating and pairs beautifully with fresh cilantro and lime wedges for a vibrant, zesty finish. Whether you're a seasoned griller or a culinary novice, this recipe is sure to impress both your taste buds and your guests!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 1 medium ripe papaya
- 0.25 cup soy sauce
- 0.25 cup olive oil
- 2 tablespoons lime juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons fresh cilantro leaves (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Peel and seed the papaya. Blend the papaya in a blender or food processor until it forms a smooth puree.
In a medium mixing bowl, combine the papaya puree with soy sauce, olive oil, lime juice, minced garlic, ground cumin, smoked paprika, black pepper, and kosher salt. Whisk until well combined.
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is completely covered. Seal the bag or cover the dish with plastic wrap.
Refrigerate the steak for at least 4 hours or overnight for maximum flavor and tenderness.
Preheat your grill to medium-high heat (400°F/200°C). Remove the steak from the marinade and pat it dry with paper towels to ensure proper searing. Discard the remaining marinade.
Lightly oil the grill grates to prevent sticking. Place the steak on the grill and cook for 6–8 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare, or your desired level of doneness.
Remove the steak from the grill and let it rest on a cutting board, tented with aluminum foil, for 10 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain and garnish with fresh cilantro leaves, if desired. Serve with lime wedges on the side.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 6291 mg | 274% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.5 g | ||
| Protein | 274.7 g | 549% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 284 mg | 22% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4220 mg | 90% | |
*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.
