Tropical Flank Steak

• 1 (1-pound) lean flank steak
• 1 cup canned papaya nectar
• 2 teaspoons ground ginger
• 1 teaspoon coconut extract
• 1 teaspoon cracked black pepper
• 1 teaspoon crushed white peppercorns
• 1 teaspoon crushed green peppercorns
• Vegetable cooking spray
• 1 fresh papaya, peeled, sliced, and cut into decorative shapes
• Edible flowers (optional)

1. Trim fat from steak. Combine papaya nectar, ginger, and coconut extract in a large heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak to bag; seal bag, and shake until steak is well coated. Marinate steak in refrigerator 8 hours, turning bag occasionally.
2. Remove steak from marinade; reserve marinade. Combine pepper and peppercorns, and press onto both sides of steak. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place steak on rack; grill, covered, 6 minutes on each side or to desired degree of doneness, brushing steak frequently with reserved marinade. Remove steak from grill, and let stand 10 minutes; cut diagonally across grain into thin slices. Weave meat slices into a criss-cross pattern, if desired. Serve with papaya slices. Garnish with edible flowers, if desired.

lean flank, ground ginger, coconut, cracked black pepper, crushed white peppercorns, vegetable cooking spray, fresh papaya, flowers

Taken from www.myrecipes.com/recipe/tropical-flank-steak (may not work)