Grilled beef and papaya 'waterfall' salad

By Craig Wong
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SERVES
6

Ingredients

Papaya pepper:

  • Reserved seeds from 2 ripe papayas

Papaya marinade:

  • 1 ripe papaya, peeled, halved (seeds reserved for papaya pepper)
  • 1/2 cup (120 milliliters) fish sauce
  • 3 tablespoons (45 milliliters) brown sugar
  • 2 lime, juice
  • 2 Thai chilis, minced
  • 1 tablespoon (15 milliliters) papaya pepper

Grilled steak:

  • 1362 grams flank steak
  • 1/2 papaya marinade
  • Salt and papaya pepper
  • Oil, for grilling

Grilled papaya:

  • 1 ripe papaya, peeled and halved (seeds reserved for papaya pepper)
  • Oil, for grilling

Salad:

  • Grilled steak
  • Grilled papaya
  • 1/2 papaya marinade
  • 1 cup (240 milliliters) fresh mint, chopped
  • 1/2 cup (120 milliliters) rice, toasted and ground
  • Papaya pepper

Directions

Papaya pepper:

  1. Preheat the oven to 150 F (66 C). 
  2. Slice papayas in half lengthwise and remove seeds, wash the seeds well under running water, rubbing to remove sticky membrane.
  3. Scatter the papaya seeds in a single layer on a lined baking sheet and bake for five hours until dry.  Turn off oven and leave undisturbed to continue drying until dry, hard and wrinkled. 
  4. When cool, handle and use as black pepper.

Papaya marinade:

  1. Chop papaya into small chunks and blend in a food processor with fish sauce, brown sugar, lime juice, Thai chili, and coarsely ground papaya pepper. Thin with water if needed.
  2. Place into a resealable container and refrigerate for 12 to 24 hours before using.
  3. The mixture will keep in the fridge for four to five days after initial preparation.
  4. Marinade beef in half of the Papaya Marinade for six hours.

Grilled steak:

  1. Remove steak from marinade (discard marinade), season steak generously with salt and coarsely ground papaya pepper.
  2. Allow steak to come to room temperature, approximately one hour.
  3. Preheat grill to medium-high 375 F (190 C), brush with oil.
  4. Grill steak four to five minutes on each side or to preferred temperature.
  5. Remove from grill and let rest ten minutes before slicing.
  6. Slice steak thinly, across the grain, and downwards at a diagonal angle.  Set aside to cool slightly.

Grilled papaya:

  1. Preheat grill to high 400 F (205 C).
  2. Brush papaya halves with oil and grill quickly, set aside to cool slightly.
  3. When cool enough to handle, slice the papaya into six millimeter slices.

Salad:

  1. Arrange the grilled steak and papaya on a serving dish.
  2. Dress with second half of the papaya marinade and garnish with mint, toasted ground rice, and papaya pepper.

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