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.


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


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.