For the marinade: Place all dressing ingredients in blender and puree until smooth. Divide in half.
For the steak: 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.
For the papaya salad: 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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Chef James Babian, The Fairmont Orchid, HI
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