Enzymatic Kiwi-Marinated Grilled Flank Steak
45min
15min
4
340
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Chef's Note
This recipe harnesses actinidin, the tenderizing enzyme found in kiwi. Because actinidin is gentler than pineapple's bromelain, it breaks down the tough collagen fibers of the flank steak without turning the outer layer to mush. Keep the marinating time to under 1 hour for the perfect, juicy bite!
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Ingredients
1.5 lbs Flank steak
2 whole Fresh kiwi fruit, peeled and pureed
1/4 cup Soy sauce
1 tbsp Toasted sesame oil
2 tbsp Brown sugar
3 cloves Garlic, minced
1 tbsp Fresh ginger, grated
2 whole Green onions, thinly sliced
1 tsp Toasted sesame seeds
Instructions
- 1
Peel the kiwi fruits and mash or blend them into a smooth puree.
- 2
In a medium bowl, whisk together the kiwi puree, soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger.
- 3
Place the flank steak in a shallow dish or ziplock bag and pour the marinade over it, ensuring the meat is fully coated.
- 4
Marinate at room temperature for 30 to 45 minutes, allowing the actinidin enzymes to tenderize the muscle fibers without degrading them to mush.
- 5
Preheat a grill or grill pan to medium-high heat.
- 6
Remove the steak from the marinade, wiping off excess kiwi pulp to prevent burning on the grill.
- 7
Grill the steak for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130 degrees F.
- 8
Transfer the steak to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
- 9
Slice the steak thinly against the grain at a 45-degree angle to maximize tenderness, then garnish with green onions and sesame seeds.
Nutrition Information (per serving)
340
36g
12g
16g
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