Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
2 ounces salad oil |
2 tablespoons lemongrass, minced (lower part of inner stem) |
1 1/2 teaspoons fresh grated ginger |
1 tablespoons minced garlic |
2 tablespoons fresh squeezed lime juice |
2 teaspoons patis ( fish sauce) |
4 tablespoons sweet chili sauce |
1 hawaiian or thai chile pepper, finely minced |
2 tablespoons soy sauce |
2 teaspoons sambal ( chili paste) |
8 ounces flank steak |
1 green papaya, skinned, seeded and julienned |
1 maui onion, julienned |
1 red bell pepper, seeded and julienned |
hawaiian sea salt |
freshly ground black pepper |
mixed greens, for garnish |
10 to 15 fresh mint leaves |
1/8 cup fresh cilantro leaves |
Directions:
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.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|