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Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad

  • 4servings
  • 645minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 ounces salad oil

  2. 2 tablespoons lemongrass, minced (lower part of inner stem)

  3. 1 1/2 teaspoons fresh grated ginger

  4. 1 tablespoons minced garlic

  5. 2 tablespoons fresh squeezed lime juice

  6. 2 teaspoons patis ( fish sauce )

  7. 4 tablespoons sweet chili sauce

  8. 1 Hawaiian or Thai chile pepper, finely minced

  9. 2 tablespoons soy sauce

  10. 2 teaspoons sambal ( chili paste )

  11. 8 ounces flank steak

  12. 1 green papaya, skinned, seeded and julienned

  13. 1 Maui onion , julienned

  14. 1 red bell pepper , seeded and julienned

  15. Hawaiian sea salt

  16. Freshly ground black pepper

  17. Mixed greens, for garnish

  18. 10 to 15 fresh mint leaves

  19. 1/8 cup fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. Place all dressing ingredients in blender and puree until smooth. Divide in half.

  2. Marinate the steak covered and refrigerated overnight in half of the marinade /dressing. Remove steak and discard the marinade. Season with salt and pepper. Grill to medium rare and let rest 15 minutes. When slightly cooled, thinly slice across the grain.

  3. In a mixing bowl, toss the sliced steak, green papaya , onion, red pepper , and remaining dressing. Season with salt and pepper, to taste. Serve on a platter or over mixed greens .

  4. Note : Allow the flavors to marry by chilling the salad a couple of hours before serving. This salad holds very well and is good the next day. Can also be prepared a day ahead.

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