Passion Beef Recipe

Prepare the marinade

In a medium bowl whisk together 4 tbsp fresh lime juice, 2 tbsp orange juice, 6 tbsp passion fruit pulp, 2 tbsp soy sauce, 2 tbsp olive oil, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tsp grated fresh ginger, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp freshly ground black pepper until sugar dissolves and mixture is homogenous.

Marinate the steak

Place 1 lb flank steak in a shallow dish or resealable bag. Pour marinade over the steak, turning to coat thoroughly. Press out excess air and refrigerate at least 1 hour, preferably 3–4 hours, up to overnight. Remove steak from refrigerator 30 minutes before cooking to come toward room temperature.

Preheat and sear

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Remove steak from marinade, letting excess drip off (reserve marinade). Add 1 tsp neutral oil to the pan. Sear the steak 3–4 minutes per side for medium-rare (adjust time for thickness and preferred doneness). Use tongs and avoid overcrowding; press steak gently for full contact with the pan.

Rest and slice

Transfer seared steak to a cutting board and loosely tent with foil. Let rest 8–10 minutes to allow juices to redistribute. Meanwhile proceed to make the glaze/sauce with reserved marinade.

Cook reserved marinade

Pour the reserved marinade into a small saucepan and bring to a rolling boil over medium heat for 2 minutes to reduce and kill any raw meat bacteria. Add 1 cup additional passion fruit pulp, 2 tbsp honey and 1 tbsp rice vinegar. Stir to combine and simmer 2–3 minutes.

Finish the sauce

Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Whisk slurry into simmering passion fruit mixture and simmer 1 minute until slightly thickened. Remove from heat and whisk in 1 tbsp cold cubed butter and 1/4 tsp salt until glossy. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed.

Glaze the steak (optional)

If you like a sticky finish, return the skillet to medium heat, add 1–2 tbsp of the prepared sauce and briefly sear each side of the sliced steak (30–45 seconds per side) to build a glaze. Alternatively, spoon sauce over the sliced steak when plating.

Slice the rested steak thinly across the grain into 1/4-inch slices. Arrange on a serving platter or individual plates. Spoon the passion fruit glaze over the steak, then sprinkle with 2 tbsp chopped fresh cilantro, 2 sliced scallions and 1 tsp toasted sesame seeds. Serve with lime wedges on the side for additional brightness.