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Definitely a summer version of a steak. This combines the sourness of a grapefruit with the spiciness of a habanero pepper. It’s a fantastic marinate for your summer steak.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 to 6 servings
TIME: 90 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 1 cup roughly chopped papaya
- 1⁄2 cup olive oil
- 1 Scotch bonnet pepper, stemmed
- Juice of 1 large Ruby Red grapefruit
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 beef skirt steak, trimmed
- 8 cloves garlic, peeled
- 3 jalapeño peppers, stemmed
- 4 plum tomatoes, cored
- 1 small white onion, cut in half crosswise
- 1 cup roughly chopped cilantro leaves and stems
- Juice of 1 lime
- Corn tortillas, warmed, for serving (optional)
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Purée papaya and half the oil, plus Scotch bonnet, grapefruit juice, salt, and pepper in a blender into a smooth marinade. Pour ⅔ marinade into a gallon-size resealable plastic bag. Add steak and seal bag; set aside to marinate for 30-45 minutes but no longer. Reserve remaining marinade.
Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side. Grill garlic, jalapeños, tomatoes, and onions on hottest part of grill, turning as needed, until charred in spots and tender, 1-2 minutes for garlic, 4-6 minutes for jalapeños, tomatoes, and onions. Allow vegetables to cool slightly. Peel jalapeños and transfer to a blender along with garlic, tomatoes, and onions, add remaining oil, plus cilantro, lime juice, salt, and pepper. Pulse into a chunky salsa and transfer to a bowl. Cover and refrigerate until ready to use.
Remove steak from marinade and grill on hottest part of grill, turning as needed, and, using a brush, baste occasionally with reserved marinade until charred in spots and cooked to desired doneness, 10-12 minutes for medium rare. Let steak rest 10 minutes. Slice steak thinly on the bias; serve with salsa and warmed tortillas, for wrapping, if you like.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
