Chefs Caludia Servis and Brian Stickel Green papaya thai-style salad with flank steak
- Prep time 15Min
- Cook time 10Min
- Technique Sear
- Meat Beef
- Cut Flank
- Serves 4
Green papaya thai-style salad with flank steak as concepted by Chefs Claudia Servis and Brian Stickel at Aussie Beef & Lamb's culinary immersion in Washington D.C. Recipe has not been tested in our kitchens.
Ingredients
For the beef:
- 1 pound Aussie grassfed beef flank steak
- Salt and pepper
- Olive oil
For the salad:
- 1 green papaya
- 1 red bell pepper, thinly sliced
- 1 cup cilantro and mint
- 1 ripe mango, thinly sliced
- ½ cup slivered red onion
- Sweet vinaigrette:
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- ½ to 1 teaspoon palm sugar
- 1 clove garlic, minced
Garnish: raw dry basmati rice, toasted and ground
Method
Season the steak with salt and pepper. Sear it to medium-rare and let it rest for 10 minutes. Cut it into slices.
Make the salad: Use a mandoline to shred the papaya. In a bowl, toss it with the pepper, herbs, mango, and onion. In a small bowl, mix together the fish sauce, lime juice, sugar, and garlic. Pour it over the salad and toss to coat.
For each serving, arrange salad in a bowl and top it with 4 ounces flank steak. Garnish with the ground rice.
