Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 15
- Cholesterol
- 39
- Sodium
- 728
- Total: 10 hr 45 min
- Prep: 25 min
- Inactive: 10 hr
- Cook: 20 min
Ingredients
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)
Flank Steak:
8 ounces flank steak
Papaya Salad:
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
- 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.
Cook’s 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.