Grilled Steak and Papaya Salad
Grilled Steak and Papaya Salad might be just the main course you are searching for. This recipe makes 4 servings with 742 calories, 37g of protein, and 55g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up soy sauce, roasted peanuts, thai bird chile, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
Watch how to make this recipe.
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.
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.
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.
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.