Green papaya thai-style salad with flank steak as concepted by Chefs Claudia Servis and Brian Stickel at True Aussie Beef & Lamb's culinary immersion in Washington D.C. Recipe has not been tested in our kitchens.
For the beef:
For the salad:
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.