Mix all ingredients in a medium-sized bowl. Using a large fork or potato masher, mash the kiwis to create some texture. Mix once more.
Add meat of your choice and cover with plastic wrap. Place in the fridge to marinate for two to four hours.
Remove meat from marinade once ready to grill.
Grill on high heat for three to four minutes
per side, getting a nice char. Place meat, covered, in an oven heated to 225 degrees Fahrenheit (105 degrees Celsius) until ready to serve.
Directions
Credits
Notes:
I used hanger steak, but this recipe will work with most meats. Think sandwich steaks, skirt steak, or thinly sliced ribeye.
Description:
Photography by Menachem Goodman
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