Papayas are in Season: So Marinate a Flank Steak!
By a conservative and rough measure (Google Maps), I have traveled over 19,494 miles between March 22 and May 28. That's 78 percent of the circumference of the earth. WHAT.
I have been to 13 states on 6 business trips and 3 personal trips, stayed at about 9 different hotels, celebrated a buddy's wedding, and eaten hibachi with a bunch of high school prom-goers (funny story*). Now I am home. For now.
My returning-home ritual includes, of course, a thorough shopping trip to restock my kitchen supplies. Now, I don't think I'm making any radical claims when I say it's best (and cheapest) to cook with fruits and vegetables when they're in season -- and Everyday Food magazine told me papayas are in season.
So, I went out and bought a papaya, using some Googled instructions (my smartphone is my friend) for picking a good, ripe fruit. And find one I did -- my papaya was enormous, heavy, soft, and delicate, with a flowery aroma. After cutting off the rind, halving it, and scooping out the seeds, I pretty much went to town on the delicate meat, eating spears of bright red juicy goodness until I was pretty much sick of papaya.
Then I was like, "Hey. I still have half a papaya."
So obviously I marinated a flank steak in papaya. Recipe after the jump!
beef, dinner, marinating, papaya, steak 
