Food Network
Home> Recipes> Grilling>
Grilled Steak and Papaya Salad Recipe

Grilled Steak and Papaya Salad

Bobby Flay

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Surf and Turf

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on September 14, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2011

    Flag

    Perfect for a summer dinner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 13, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 07, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 01, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 19, 2010

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 09, 2009

    Flag

    Made this for friends and they loved it!!! used jalapenos to keep the heat moderate. oh, and I also added white rice... i would recommend jasmine rice because of the thai background this recipe has. One of my friends told me this taste just like something i had in a thai restraunt they had in washington state.... I live in north carolina and have never heard of anything like this. I think i did this one justice. Thanks Mr. Flay.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2009

    Flag

    Wonderful balance of flavors. I did use it on tenderloin, but would be great on a less expensive cut of beef, or chicken, seafood, etc.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2007

    Flag

    The recipe is very easy to follow. The beef is tender and juicy. I have been making this salad twice with some small changes and love them all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.