Directions

• Peel and cube papaya, reserving seeds; place papaya and seeds in a
• food processor. Add the onion, cumin and pepper; cover and process
• until smooth. Pour into a large resealable plastic bag. Add the
• beef; seal bag and turn to coat. Refrigerate for 8 hours or
• overnight.
• For chimichurri, place the cilantro, parsley, cranberries, shallot,
• vinegar, paprika, garlic, oregano, lime peel, brown sugar, salt and
• pepper flakes in a clean food processor. While processing, gradually
• add oil and water in a steady stream. Refrigerate until serving.
• Drain beef and discard marinade. Using long-handled tongs, moisten a
• paper towel with cooking oil and lightly coat the grill rack. Grill
• beef, covered, over medium heat or broil 4 in. from the heat for 6-8
• minutes on each side or until meat reaches desired doneness (for
• medium-rare, a meat thermometer should read 145°; medium,
• 160°; well-done, 170°).
• Let stand for 5 minutes before cutting steak thinly across the grain.
• Serve with chimichurri. Yield: 8 servings (1 cup chimichurri).