Grilled Steak and Papaya Salad
Grilled Steak and Papaya Salad is a gluten free and dairy free main course. One portion of this dish contains about 37g of protein, 55g of fat, and a total of 742 calories. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. If you have beef tenderloin, peanut oil, roasted peanuts, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. The Fourth Of July will be even more special with this recipe.
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.