Kiawe-Grilled Flank Steak and Spicy Green Papaya Sa

Name: Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces salad oil; 2 tablespoons lemongrass, minced (lower part of inner stem); 1 1/2 teaspoons fresh grated ginger; 1 tablespoons minced garlic; 2 tablespoons fresh squeezed lime juice; 2 teaspoons patis (fish sauce); 4 tablespoons sweet chili sauce; 1 Hawaiian or Thai chile pepper, finely minced; 2 tablespoons soy sauce; 2 teaspoons sambal (chili paste); 8 ounces flank steak; 1 green papaya, skinned, seeded and julienned; 1 Maui onion, julienned; 1 red bell pepper, seeded and julienned; Hawaiian sea salt; Freshly ground black pepper; Mixed greens, for garnish; 10 to 15 fresh mint leaves; 1/8 cup fresh cilantro leaves

Servings: persons

2 ounces salad oil
2 tablespoons lemongrass, minced (lower part of inner stem)
1 1/2 teaspoons fresh grated ginger
1 tablespoons minced garlic
2 tablespoons fresh squeezed lime juice
2 teaspoons patis (fish sauce)
4 tablespoons sweet chili sauce
1 Hawaiian or Thai chile pepper, finely minced
2 tablespoons soy sauce
2 teaspoons sambal (chili paste)
8 ounces flank steak
1 green papaya, skinned, seeded and julienned
1 Maui onion, julienned
1 red bell pepper, seeded and julienned
Hawaiian sea salt
Freshly ground black pepper
Mixed greens, for garnish
10 to 15 fresh mint leaves
1/8 cup fresh cilantro leaves

1
Place all dressing ingredients in blender and puree until smooth.
2
Divide in half.
3
Marinate the steak covered and refrigerated overnight in half of the marinade/dressing.
4
Remove steak and discard the marinade.
5
Season with salt and pepper.
6
Grill to medium rare and let rest 15 minutes.
7
When slightly cooled, thinly slice across the grain.
8
In a mixing bowl, toss the sliced steak, green papaya, onion, red pepper, and remaining dressing.
9
Season with salt and pepper, to taste.
10
Serve on a platter or over mixed greens.
11
Note : Allow the flavors to marry by chilling the salad a couple of hours before serving.
12
This salad holds very well and is good the next day.
13
Can also be prepared a day ahead.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 ounces salad oil, 2 tablespoons lemongrass, minced (lower part of inner stem), 1 1/2 teaspoons fresh grated ginger, 1 tablespoons minced garlic, and more.

Yes, Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kiawe-Grilled Flank Steak and Spicy Green Papaya Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions