Archive for the ‘Papaya’ Category

Serves 4

  • 1-2 canned chipotle peppers in adobe sauce
  • 1/2 cup ketchup
  • 1/4 cup strong coffee
  • 2 tbsp molasses
  • 1 tbsp red-wine vinegar
  • 2 tbsp soy sauce
  • 1 flank steak (1 1/2 – 2 lbs)
  • 4 tsp wasabi powder
  • 1/4 cup mayonnaise
  • 2 tbsp heavy cream or milk
  • 2 cook (2 lb) lobsters, shelled and cut into chunks
  • 1 papaya, cut into chunks (about 2 cups)
  • salt and freshly ground black pepper
  • 4 Boston lettuce leaves
  • 8 basil leaves, finely shredded
  1. Combine chipotle peppers, ketchup, coffee, molasses, red-wine vinegar, and soy sauce in a food processor and pulse until smooth.  Pour over steak and marinate at least 1 hour. 
  2. Mix wasabi powder with 4 tsp water and let stand, covered, for 10 minutes.  Combine paste with mayonnaise and cream. 
  3. Light the grill.  Remove steak from marinade, season with salt and pepper and grill5-7 minutes per side or until desired doneness, brushing with additional marinade.  Remove steak from grill; let rest 5 minutes before slicing. 
  4. Place a lettuce leaf on each of four plates.  Top with lobster and papaya, then spoon on wasabi mayonnaise and shredded basil.  Slice steak across the grain and add to plates. 

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