This Asian-inspired steak salad makes a great summer meal.
Directions for: Grilled Steak and Papaya Salad
Ingredients
4 cloves garlic, chopped
1 Thai bird chile, chopped
2 Tbsp soy sauce
1 Tbsp fresh lime juice
2 - 3 Tbsp honey
cup peanut oil
1 lb(s) beef tenderloin
Salt and freshly ground pepper
Papaya Dressing, recipe follows
Papaya Dressing1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 Tbsp chopped fresh mint
cup rice wine vinegar
2 tsp sugar
2 Tbsp fish sauce
8 large red romaine lettuce, leaves, cut into strips
1 bunch watercress
1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish
Directions
1. Place garlic, chile, soy sauce, lime juice, honey, and oil in a mini food processor and process until smooth. Place beef in a small baking dish, pour the marinade over, and turn to coat. Cover and marinate in the refrigerator for 1 hour.
2. Preheat the grill to medium-high. Remove the beef from the marinade and season it with salt and pepper. Grill meat until charred and cooked to medium-rare doneness, about 10 to 12 minutes. Remove from grill and let rest 10 minutes before slicing into 1/4-inch thick slices.
Papaya Dressing1. In a small bowl, whisk together the shallot, chiles, mint, vinegar, sugar, and fish sauce. Set aside. In another bowl, toss the lettuce leaves and watercress together and then arrange the mixture on a platter.
2. Combine the papaya and carrots in a medium bowl. Evenly distribute the papaya mixture over the lettuce. Drizzle with a few tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.
See more: Salad, Fruit, Beef, Nuts, Appetizer, Lunch, Dinner, Summer