Papaya-Marinated Steak and Malay Onion Sambal
Mustard, skirt steaks and papayas grilled and spiced with ginger and cumin for a Malaysian dish.
25 min · Serves 8 · Medium
Ingredients
Malay onion sambal
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- medium
- 1
In a small mixing bowl, stir scallions, mustard, thyme, pepper, ginger and cumin until blended. Rub the mixture evenly all over steak.
- 2
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.
- 3
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.
- 4
Thinly slice steak across the grain on the diagonal. Serve hot steaks with Malay Onion Sambal.
- 5
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.
- 6
Combine vinegar, cinnamon and apricot jam in a bowl. Stir in onions and mint and add chile.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
