For the Marinade/Dressing:
- 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
Place all dressing ingredients in blender and puree until smooth. Divide in half.
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.
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.
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.
* 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.