- 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
- 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).
Nutritional Facts: 3 ounces cooked beef with 2 tablespoons chimichurri equals 293 calories, 15 g fat (4 g saturated fat), 54 mg cholesterol, 222 mg sodium, 17 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.