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Grilled Steak and Papaya Salad Recipe

Grilled Steak and Papaya Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on June 10, 2012

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    Would have given this 5 stars but it was way too spicy, and this is coming from someone who likes things spicy! I was the only person who could handle the dressing on the salad. Everyone else just ate the steak (which was deliciously marinated, thank you Bobby. Will make this again, but will watch how many of those chilis I use next time!

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  • on June 08, 2012

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    The steak was amazing. I subbed the fish sauce for soy sauce because I'm allergic to sea food and it came out great.

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  • on June 05, 2012

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    Great recipe and easy to do. Could not find the Tai Bird Chiles so substituted a chile paste instead. This is one I would ewasily choose for a dinner party.

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  • on September 14, 2011

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    Amazing recipe. Made for a baby shower luncheon and got rave reviews. Buffet with a number of other salads - dijon chicken, orzo, watermelon and tomato, leafy green. Did not add full strength heat (no hot peppers because of the group and time of day but flavors mixed and held. The marinade is the best ever. Agree with FoodDude41 that the better the cut the better the results. We used a 1 1/2 inch lean sirloin, grilled 10 minutes total. Sliced it very thin. Cooked to a perfect medium rare. Used salad dressing very sparingly so it didn't hide the flavor from the marinade. Perfect.

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  • on July 12, 2011

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    Any thoughts on how to take out the heat of the chilis without losing the flavor? My husband can not tolerate spicy foods and sometimes its difficult to find flavorful recips that don't include spice.

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  • on July 11, 2011

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    Perfect for a summer dinner!

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  • on May 13, 2011

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    The first time I made this it was for a small dinner party and I was a little nervous on how it would turn out. It turned out WAY better than even I could have hoped. Cooked to a nice medium rare with a nice char on the outside. The flavors blend together very well and the sweet/spiciness and crispness of the papaya salad really compliments the steak. Our guests loved it and my wife has had me put it in our top 3 grill meals. My only suggestion, don't skimp on the cut you buy. It's worth every penny.

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  • on July 07, 2010

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    We made this two nights in a row, not like ate leftovers, I made it again because it was so good. The marinade was awesome! The salad and dressing were really good too! Will be making this again for sure!

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  • on July 01, 2010

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    My only comment is that I couldn't find green papaya so I subbed Jicama. Yum!

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  • on April 19, 2010

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    First of all, let me mention that I am Thai. This dish in Thailand is called Som Tum, and it is often made to be extremely spicy. This is best eaten with sticky rice Sticky rice would be much better than Jasmine rice or other white rice because this dish have a very strong taste from the chili, lime and fish sauce. It needs the sweetness and heartiness of the sticky rice to counter balance it. Because the original dish requires the use of mortar and pestle and other ingredients not readily available in a U.S. supermarket, I'm glad Bobby had put a spin on the dish and made it feasible to make in a home kitchen outside of Thailand. Thanks Bobby!
    For your reference, here's a wiki page of the original Thai dish.
    http://en.wikipedia.org/wiki/Som_tam

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