Wednesday, May 26, 2010

Recipe Of The Day: Grilled Steak & Papaya Salad

This recipe right here, needs no special story to make it sound appealing, no healthy kick of ingredients to make you feel guilty for what you ate yesterday, no not at all. This recipe right here, stands alone on its own merits as possibly one of the best steak and salad combos you will ever make for yourself and your loved ones.
Never mind the fact that every single person who puts a bite of this dish to their lips will most likely sing your praises for the next 6 months, just trust us and make this salad this weekend (seeing as how it almost Memorial Weekend and most of us haven't so much as made any plans to get the BBQ going, right?)
The photo alone makes me wanna rip off my monitor and take a bite so that lets you know its on point.

4 Cloves Garlic, Chopped
1 Thai Bird Chile, Chopped
2 TBS Soy Sauce
1 TBS Fresh Lime Juice
2 To 3 TBS Honey
1/4 Cup Peanut Oil
1 1/2 Pounds Beef Tenderloin
Salt And Freshly Ground Pepper
Papaya Dressing, Recipe Follows

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.

Papaya Dressing:
1 shallot, peeled and finely chopped
2 Thai bird chiles, finely chopped
1 TBS chopped fresh mint
1/2 cup rice wine vinegar
2 tsp sugar
2 TBS fish sauce
8 large red romaine lettuce leaves, cut into strips
1 bunch watercress
1 large green papaya, peeled and thinly shredded
2 carrots, peeled and thinly shredded
1/4 cup chopped roasted peanuts, for garnish
Chopped cilantro, for garnish

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 TBS of the dressing.
Arrange the steak on top and drizzle steak with some more dressing.
Garnish with chopped peanuts and cilantro.

No comments:

Post a Comment