Recipe of the Week: Grilled Steak and Papaya Salad

Recipe courtesy Bobby Flay

Serves: 4

Ingredients

• 4 cloves garlic, chopped
• 1 Thai bird chile, chopped
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 2 to 3 tablespoons honey
• 1/4 cup peanut oil
• 1 1/2 pounds beef tenderloin
• Salt and freshly ground pepper
• Papaya Dressing, recipe follows

Directions

Papaya Dressing:

• 1 shallot, peeled and finely chopped
• 2 Thai bird chiles, finely chopped
• 1 tablespoon chopped fresh mint
• 1/2 cup rice wine vinegar
• 2 teaspoons sugar
• 2 tablespoons 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 tablespoons of the dressing. Arrange the steak on top and drizzle steak with some more dressing. Garnish with chopped peanuts and cilantro.