Papaya-Marinated Steak & Malay Onion Sambal
This recipe is great when you have left over papaya skin! Grilled steak is the star of many a braai. The papaya skin is the tenderizer for the steaks and the flesh can be saved for another recipe. The onions in the sambal are salted and then rinsed cleaned, this process softens them and removes their bitter juices. The Malay makes about 1 1/2 cups. The recipe is adapted from Jenna Holst from A South African Barbecue. MAKE AHEAD: The sambal can be prepared through the first step up to 1 day ahead. Steaks marinate for 1 1/2 - 2 hours.
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INGREDIENTS
Nutrition- 2
- 1
- 1teaspoon minced thyme leaves
- 3⁄4teaspoon fresh ground pepper
- 1⁄4teaspoon ground ginger
- 1⁄4teaspoon ground cumin
- 1 3⁄41 3/4 lbs skirt steaks or 1 3/4 lbs chuck steaks
- 2
- 2tablespoons vegetable oil
Malay Onion Sambal
- 3
- 3tablespoons kosher salt
- 1⁄4cup cider vinegar
- 1⁄4teaspoon cinnamon
- 2 1⁄2tablespoons strained apricot jam
- 1
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DIRECTIONS
- In a small mixing bowl, stir scallions, mustard, thyme, pepper, ginger and cumin until blended. Rub the mixture evenly all over steak.
- Put 2 papaya skin halves in a glass baking dish, flesh side up. Place steak on top of papaya half and top with remaining 2 papaya skins, flesh side down; skins should touch surface of meat. Cover and refrigerate for 1 1/2 to 2 hours.
- Light grill or preheat broiler.
- Discard papaya skins. Lightly oil both sides of steak and season with salt. Grill or broil steak, turning once, for about 10 minutes, or until medium rare.
- Thinly slice steak across the grain on the diagonal.
- Serve hot steaks with Malay Onion Sambal.
- Malay Onion Sambal:
- Set a colander in the sink. Add the onions and salt; rub the salt into the onions and squeeze them gently for a few minutes. Rinse the onions thoroughly under cold running water, then drain well and pat dry.
- Combine vinegar, cinnamon and apricot jam in a bowl. Stir in onions and mint and add chile.
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