Ingredients Jump to Instructions ↓

  1. 2 beef flat iron (top blade) steaks (about 1 lb each)

  2. 3 Tbsp brown sugar

  3. 2 Tbsp tamari

  4. 1 large (3 lb.) Mexican Papaya, peeled and thinly sliced (don't worry about seeding!)

  5. 1 tsp each, salt and pepper For Black Bean Relish:

  6. 2 (15 oz) cans black bean, drained and rinsed

  7. 2 (10 oz) pkgs frozen Southwestern style corn and roasted red peppers, thawed

  8. 1/4 cup white wine vinegar

  9. 1 tsp Cajun seasoned salt

Instructions Jump to Ingredients ↑

  1. Sprinkle brown sugar, tamari, pepper and salt on flat iron steaks. Place half of the papaya slices in the bottom of a flat, round plastic container, next lay the flat iron steaks on top and cover with the remaining papaya slices. Place a large round plate on top of papaya slices and weigh down with two bricks. Return container to refrigerator to marinate for 4 hours. Remove steaks from refrigerator and let sit at room temperature for 15 minutes. For Black Bean Relish, combine ingredients in saucepan and cook and gently stir until heated through; set aside, keep warm. Lightly grease rack of grill and preheat to medium-high heat. Remove bricks and plate and gently pull papaya slices from the steaks. It is good to leave some of the papaya on the steak, just not 3 lbs! Place flank steak on grill and cook until desired doneness. Remove steak from grill and let sit for 4 minutes before slicing against the grain at a 45-degree angle. Fan out steak slices on serving platter, top with black bean relish.


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