Papaya Pineapple Braised Flank Steakby Jeremy C in User Contributed
Tender flank steaks braised in a spicy blend of papaya and pineapple nectars
- Serves: 4
- Active Time: 45 mins
- Total Time: 2 hrs
- Comments: 2
- Views: 2933
- Success No Ratings
Preheat the oven to 325 F. First prepare your Mise en place by halving the lime. Squeeze the juice through a fine mesh strainer, Place pineapple, papaya, soy sauce, garlic, shallots, and lime juice in a food processor and blend until smooth. Stir in the Sambal paste. Season to taste with salt and set aside in a cool place.
First, trim the flank steak of any excess fat. Cut into 4 steaks and season with salt and pepper. Heat oil in a medium sized brazier pan with lid, no worries if you dont have one, a sauteur with a lid will also work just fine. Once pan is very hot but not smoking add the flank steaks being sure they get a great sear before turning, we dont want to cook them too much just an even sear on all sides. Set steaks aside. Deglaze pan with sherry wine and add the braising liquid, add the steaks back to the mixture and bring to a boil. cover immediately, place into the oven. Braise in the oven for about an hour or until very tender. Be sure not to overcook as flavor will be lost into the liquid.
Remove the oven and braising liquid, cover with foil and let stand for 5 minutes. I suggest serving these steaks with jasmine rice and some fried leeks.