Papaya Marinated Steak Malay Onion Sambal
Elevate your steak night with this tantalizing Papaya Marinated Steak with Malay Onion Sambal! This recipe combines the natural tenderizing power of unripe papaya with bold flavors from soy sauce, garlic, and ginger, transforming ribeye steaks into succulent cuts packed with rich, savory notes. The Malay onion sambal, a spicy-sweet medley of caramelized red onions, bird’s eye chili, and tamarind, adds a punch of vibrant heat and tangy depth. Perfectly grilled and topped with this aromatic sambal, these steaks are ideal for impressing dinner guests or treating yourself to a gourmet homemade meal. Serve alongside steamed rice or a refreshing side salad for a flavor-balanced feast that delights the palate.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Ribeye steak
- 1 small (grated) Unripe papaya
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 3 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large (sliced) Red onions
- 3 chopped Bird's eye chili
- 1 teaspoon Sugar
- 2 teaspoons Tamarind paste
- 1 tablespoon Vegetable oil
- 0.25 cup (chopped) Cilantro
Instructions
In a large bowl, combine grated papaya, lime juice, soy sauce, garlic, ginger, salt, and black pepper.
Add the ribeye steaks to the bowl and coat them thoroughly with the papaya marinade. Cover and refrigerate for 2-4 hours to tenderize and infuse flavor.
While the steaks are marinating, prepare the Malay onion sambal. Heat vegetable oil in a pan over medium heat.
Add sliced red onions and sauté until they soften and become golden, about 8-10 minutes.
Stir in chopped bird's eye chili, sugar, and tamarind paste. Cook for another 2-3 minutes until the flavors meld together.
Remove the sambal from heat and let it cool slightly. Stir in chopped cilantro for added freshness.
When ready to cook, preheat a grill or grill pan to medium-high heat.
Remove the steaks from the marinade and pat them dry with paper towels. Discard the remaining marinade.
Grill the steaks for 4-5 minutes per side, depending on your preferred doneness. Let the steaks rest for 5 minutes after cooking.
Serve the steaks topped with the warm Malay onion sambal and garnish with extra cilantro, if desired. Pair with steamed rice or a side salad for a complete meal.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 737 mg | 16% | |
*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.
